Cocoa polyphenols , can we consider cocoa and chocolate as potential functional food?
En este artc̕ulo se brinda una revisin̤ general breve de la literatura cientf̕ica respecto a los polifenoles del cacao y su influencia en la salud humana. Aunque la investigacin̤ de los beneficios del chocolate oscuro y el cacao es bastante extensa en la actualidad, an͠ existen varias incg̤nitas y a...
Furkejuvvon:
| Eará dahkkit: | Ackar Djurdjica, Lendić Kristina Valek, Valek Marina, <U+008A>ubarić Drago, Miličević Borislav, Babić Jurislav, Nedić Ilija, Hindawi Publishing Corporation |
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| Materiálatiipa: | Girji |
| Giella: | eaŋgalasgiella |
| Fáttát: | |
| Liŋkkat: | Cocoa polyphenols , can we consider cocoa and chocolate as potential functional food? |
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Geahča maid
- Bioactive compounds in different cocoa (Theobroma cacao, L) cultivars during fermentation
- Impact of a microbial cocktail used as a starter culture on cocoa fermentation and chocolate flavor
- Codex standard for cocoa mass and cocoa cake
- Microorganismos y chocolate
- Effect of roasting conditions on the browning index and appearance properties of pulp pre-conditioned and fermented cocoa theobroma cacao beans