Effect of cocoa processing on the content and antioxidant activity of phenolic compounds
Chocolate is a product that has great acceptance among consumers. The presented henolic compounds in fruits and vegetables are known to provide health benefits, however, these can be affected by agents such as temperature and oxygen. In the present work, the effect of cocoa processing on the content...
Furkejuvvon:
| Váldodahkki: | |
|---|---|
| Eará dahkkit: | |
| Materiálatiipa: | article |
| Giella: | spa |
| Almmustuhtton: |
2021
|
| Fáttát: | |
| Liŋkkat: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/221 |
| Fáddágilkorat: |
Lasit fáddágilkoriid
Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!
|
Lasit fáddágilkoriid Lasit vuosttaš kommeantta. Visot kommeanttat leat almmolaččat.!