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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...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2020
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| Materias: | |
| 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 |