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.
Aldizkaria:
Foods

ISSN: 2304-8158

Argitalpen urtea: 2020

Alea: 9

Zenbakia: 2

Mota: Artikulua

DOI: 10.3390/FOODS9020189 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus