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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2013
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| 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 |