Effect of Cocoa Roasting on Chocolate Polyphenols Evolution

Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the ot...

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Detalles Bibliográficos
Autores principales: La Mantia, Alessandro, Ianni, Federica, Schoubben, Aurélie, Cespi, Marco, Lisjak, Klemen, Guarnaccia, Davide, Sardella, Roccaldo, Blasi, Paolo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952295/
https://www.ncbi.nlm.nih.gov/pubmed/36830027
http://dx.doi.org/10.3390/antiox12020469

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9952295/
https://www.ncbi.nlm.nih.gov/pubmed/36830027
http://dx.doi.org/10.3390/antiox12020469

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