Dark-Chocolate-Coated BRS Clara Raisins: Phenolic Composition and Sensory Attributes

Dark chocolate dragée confectionary was made with BRS Clara raisins pre-treated with extra virgin olive oil (EVOO). The evaluation of the changes in the phenolic composition (flavonols, hydrocinnamic acid derivatives (HCADs), stilbenes and flavan-3-ol monomers, dimers, and proanthocyanidins (PAs)) r...

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Detalles Bibliográficos
Autores principales: Olivati, Carolina, Nishiyama-Hortense, Yara Paula, Soares Janzantti, Natália, da Silva, Roberto, Lago Vanzela, Ellen Silva, Gómez-Alonso, Sergio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609335/
https://www.ncbi.nlm.nih.gov/pubmed/37894486
http://dx.doi.org/10.3390/molecules28207006

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10609335/
https://www.ncbi.nlm.nih.gov/pubmed/37894486
http://dx.doi.org/10.3390/molecules28207006

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