Research of the content of phenolic compounds, flavonoids and iodine in chocolate using non-traditional raw materials
A study to determine the total content of phenolic compounds, flavonoids and mass fraction of iodine in chocolate using non-traditional raw materials has been conducted. The object of the study was chocolate products, containing stevioside, erythrol, germinated soy flour, enriched with iodine. Ca...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Route OÜ
2021-05-01
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| Series: | EUREKA: Life Sciences |
| Subjects: | |
| Online Access: | http://journal.eu-jr.eu/life/article/view/1875 |