Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates

The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the...

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Detalles Bibliográficos
Autores principales: Godočiková, Lucia, Ivanišová, Eva, Zaguła, Grzegorz, Noguera-Artiaga, Luis, Carbonell-Barrachina, Ángel A., Kowalczewski, Przemysław Łukasz, Kačániová, Miroslava
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463549/
https://www.ncbi.nlm.nih.gov/pubmed/32796548
http://dx.doi.org/10.3390/molecules25163648

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7463549/
https://www.ncbi.nlm.nih.gov/pubmed/32796548
http://dx.doi.org/10.3390/molecules25163648

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