Changes in the composition and content of polyphenols in...

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European Food Research and Technology 2019 / 7

Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological process

Urbańska, Bogumiła, Derewiaka, Dorota, Lenart, Andrzej, Kowalska, Jolanta
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Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-019-03333-w
Date:
July, 2019
File:
PDF, 865 KB
english, 2019
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