Relationships between cocoa mass percentage, surface color, free phenolic compounds content and antioxidant capacity of commercially available dark chocolate bars.

Mikolajczak, Natalia; Tanska, Malgorzata

Mikolajczak, Natalia; Tanska, Malgorzata.

Afiliación

Mikolajczak N; Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszynski 1, 10-726 Olsztyn, Poland.
Tanska M; Department of Food Plant Chemistry and Processing, Faculty of Food Sciences, University of Warmia and Mazury, Plac Cieszynski 1, 10-726 Olsztyn, Poland.

J Food Sci Technol ; 58(11): 4245-4251, 2021 Nov.

Article en En | MEDLINE | ID: mdl-34538907

Palabras clave

Antioxidant capacity; Chocolate bar; Cocoa mass content; Color; Phenolic compounds

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2021 Tipo del documento: Article País de afiliación: Polonia

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