Influence of Roasting on the Antioxidant Activity and HMF Formation of a Cocoa Bean Model Systems
Oliviero, Teresa, Capuano, Edoardo, Cämmerer, Bettina, Fogliano, VincenzoVolume:
57
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf802250j
Date:
January, 2009
File:
PDF, 298 KB
english, 2009