Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates
Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates
About this item
Full title
Author / Creator
Publisher
Switzerland: MDPI AG
Journal title
Language
English
Formats
Publication information
Publisher
Switzerland: MDPI AG
Subjects
More information
Scope and Contents
Contents
The biological activity of chocolates gains more and more attention of consumers. Its antioxidant properties depend, among other factors, mainly on the origin of cocoa and the characteristics that this origin gives to the final product. Therefore, the aim of the study was to measure and compare the total content of polyphenols, antioxidant activity...
Alternative Titles
Full title
Antioxidant Activities and Volatile Flavor Components of Selected Single-Origin and Blend Chocolates
Authors, Artists and Contributors
Identifiers
Primary Identifiers
Record Identifier
TN_cdi_doaj_primary_oai_doaj_org_article_cb68b1c4a12749ff84b089f73b1c7a70
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_cb68b1c4a12749ff84b089f73b1c7a70
Other Identifiers
ISSN
1420-3049
E-ISSN
1420-3049
DOI
10.3390/molecules25163648
