Shades of Fine Dark Chocolate Colors: Polyphenol Metabolomics and Molecular Networking to Enlighten the Brown from the Black

High-quality dark chocolates (70% cocoa content) can have shades from light to dark brown color. This work aimed at revealing compounds that discriminate black and brown chocolates. From 37 fine chocolate samples from years 2019 and 2020 provided by Valrhona,8 dark black samples and 8 light brown sa...

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Detalles Bibliográficos
Autores principales: Dias, Aecio Luís de Sousa, Fenger, Julie-Anne, Meudec, Emmanuelle, Verbaere, Arnaud, Costet, Pierre, Hue, Clotilde, Coste, Florent, Lair, Sophie, Cheynier, Véronique, Boulet, Jean-Claude, Sommerer, Nicolas
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10224107/
https://www.ncbi.nlm.nih.gov/pubmed/37233708
http://dx.doi.org/10.3390/metabo13050667

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10224107/
https://www.ncbi.nlm.nih.gov/pubmed/37233708
http://dx.doi.org/10.3390/metabo13050667

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