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Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars

The aim of the study was to assess the relationships between cocoa mass percentage declared by producer and color, free phenolic compounds content and antioxidant capacity of chocolate bars. The research materials were commercially available 2 dessert (with 30 and 50% of cocoa mass) and 10 bitter ch...

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Detalles Bibliográficos
Autores principales: Mikołajczak, Natalia, Tańska, Małgorzata
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8405736/
https://www.ncbi.nlm.nih.gov/pubmed/34538907
http://dx.doi.org/10.1007/s13197-020-04898-1