Effect of different conching processes on procyanidin...

Food Research International 2014 / 09 Vol. 63

Effect of different conching processes on procyanidin content and antioxidant properties of chocolate

Di Mattia, Carla, Martuscelli, Maria, Sacchetti, Giampiero, Beheydt, Bram, Mastrocola, Dino, Pittia, Paola
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Volume:
63
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2014.04.009
Date:
September, 2014
File:
PDF, 438 KB
english, 2014
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