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...
Saved in:
| 主要作者: | |
|---|---|
| 其他作者: | |
| 格式: | article |
| 語言: | spa |
| 出版: |
2021
|
| 主題: | |
| 在線閱讀: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/221 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
添加標簽