Tolerance for High Flavanol Cocoa Powder in Semisweet Chocolate

Endogenous polyphenolic compounds in cacao impart both bitter and astringent characteristics to chocolate confections. While an increase in these compounds may be desirable from a health perspective, they are generally incongruent with consumer expectations. Traditionally, chocolate products undergo...

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Detalles Bibliográficos
Autores principales: Harwood, Meriel L., Ziegler, Gregory R., Hayes, John E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3725504/
https://www.ncbi.nlm.nih.gov/pubmed/23792967
http://dx.doi.org/10.3390/nu5062258

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3725504/
https://www.ncbi.nlm.nih.gov/pubmed/23792967
http://dx.doi.org/10.3390/nu5062258

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