Oxidative stability and physicochemical changes of dark chocolates with essential oils addition

This research aimed to evaluate the oxidative stability and rheological properties of dark chocolates with the addition of essential oils (EO) of Cymbopogon citratus, Pimpinella anisum, and Mintostachys mollis. For this purpose, before the inclusion in chocolates, the EO were chemically characterize...

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Detalles Bibliográficos
Autores principales: Quispe-Sanchez, Luz, Mestanza, Marilu, Oliva-Cruz, Manuel, Rimarachín, Nelson, Caetano, Aline C., Chuquizuta, Tony, Goñas, Malluri, Ambler Gill, Elizabeth Renee, Chavez, Segundo G.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10368843/
https://www.ncbi.nlm.nih.gov/pubmed/37501977
http://dx.doi.org/10.1016/j.heliyon.2023.e18139

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10368843/
https://www.ncbi.nlm.nih.gov/pubmed/37501977
http://dx.doi.org/10.1016/j.heliyon.2023.e18139

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