Improvement of the flavanol profile and the antioxidant capacity of chocolate using a phenolic rich cocoa powder

  1. González-Barrio, R.
  2. Nuñez-Gomez, V.
  3. Cienfuegos-Jovellanos, E.
  4. García-Alonso, F.J.
  5. Periago-Castón, M.J.
Zeitschrift:
Foods

ISSN: 2304-8158

Datum der Publikation: 2020

Ausgabe: 9

Nummer: 2

Art: Artikel

DOI: 10.3390/FOODS9020189 GOOGLE SCHOLAR lock_openOpen Access editor
Datenquelle: Scopus