Chemical Characterization, Gastrointestinal Motility and Sensory Evaluation of Dark Chocolate: A Nutraceutical Boosting Consumers’ Health

We performed a comprehensive study encompassing chemical characterization and sensory evaluation of two types of dark chocolate, i.e., artisanal (Choco-A) and industrial (Choco-I), as well as an evaluation of onset of gastrointestinal symptoms and gastrointestinal motility in healthy subjects fed wi...

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Detalles Bibliográficos
Autores principales: Caponio, Giusy Rita, Lorusso, Michele Pio, Sorrenti, Giovanni Trifone, Marcotrigiano, Vincenzo, Difonzo, Graziana, De Angelis, Elisabetta, Guagnano, Rocco, Ciaula, Agostino Di, Diella, Giusy, Logrieco, Antonio Francesco, Montagna, Maria Teresa, Monaci, Linda, De Angelis, Maria, Portincasa, Piero
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230710/
https://www.ncbi.nlm.nih.gov/pubmed/32231009
http://dx.doi.org/10.3390/nu12040939

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7230710/
https://www.ncbi.nlm.nih.gov/pubmed/32231009
http://dx.doi.org/10.3390/nu12040939

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