The comparison of biological activity of chocolates made by different technological procedures

The comparison of biological activity of chocolates made by different technological procedures

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Bibliographic Details
Main Authors: Lucia Godočiková, Eva Ivanišová, Július Árvay, Jana Petrová, Miroslava Kačániová
Format: Article
Language:English
Published: HACCP Consulting 2016-06-01
Series:Potravinarstvo
Subjects:
chocolate
antioxidant activity
polyphenols
flavonoids
theobromine
caffeine
Online Access:http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/628

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http://www.potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/628

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