Influence of acetic and lactic acids on cocoa flavan-3-ol...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2016 / 05 Vol. 68

Influence of acetic and lactic acids on cocoa flavan-3-ol degradation through fermentation-like incubations

Eyamo Evina, Victor Jos, De Taeye, Cédric, Niemenak, Nicolas, Youmbi, Emmanuel, Collin, Sonia
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Volume:
68
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2015.12.047
Date:
May, 2016
File:
PDF, 1.89 MB
english, 2016
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