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Changes in Antioxidants and Sensory Properties of Italian Chocolates and Related Ingredients Under Controlled Conditions During an Eighteen-Month Storage Period

Background: While there has been an increasing interest in the health properties of chocolate, limited research has looked into the changes of antioxidants occurring in the time span from production to the best before date, which was a period of 18 months in this study. Methods: Humidity, ash, pH, a...

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Detalles Bibliográficos
Autores principales: Roda, Arianna, Lambri, Milena
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6893601/
https://www.ncbi.nlm.nih.gov/pubmed/31717543
http://dx.doi.org/10.3390/nu11112719

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