Selective removal of the violet color produced by anthocyanins in procyanidin-rich unfermented cocoa extracts.
J Food Sci
; 76(7): C1010-7, 2011 Sep.
Article
in En
| MEDLINE
| ID: mdl-22417537
Full text:
1
Database:
MEDLINE
Main subject:
Seeds
/
Cacao
/
Plant Extracts
/
Color
/
Proanthocyanidins
/
Anthocyanins
Language:
En
Journal:
J Food Sci
Year:
2011
Type:
Article
Affiliation country:
United States