The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans - Concepedia

Concepedia

Publication | Open Access

The effect on bioactive components and characteristics of chocolate by functionalization with raw cocoa beans

DOI Full Paper Access

81

Citations

34

References

2018

Year

Dorota Żyżelewicz, Grażyna Budryn, Joanna Oracz, Hubert Antolak, Dorota Kręgiel, Milena Kaczmarska

Food Research International

Food ChemistryFood FunctionFood Bioactive CompoundBioactive ComponentsFood AnalysisRaw Cocoa BeansBioactive CompoundsFood Component

References

	Year	Citations

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