Effect of Cocoa Roasting on Chocolate Polyphenols Evolution

Cocoa and chocolate antioxidants might contribute to human health through, for instance, blood flow improvement or blood pressure and glycemia reduction, as well as cognitive function improvement. Unfortunately, polyphenol content is reduced during cocoa fermentation, drying, roasting and all the ot...

Full description

Saved in:
Bibliographic Details
Main Authors: Alessandro La Mantia (Author), Federica Ianni (Author), Aurélie Schoubben (Author), Marco Cespi (Author), Klemen Lisjak (Author), Davide Guarnaccia (Author), Roccaldo Sardella (Author), Paolo Blasi (Author)
Format: Book
Published: MDPI AG, 2023-02-01T00:00:00Z.
Subjects:
Online Access:Connect to this object online.
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

Connect to this object online.

3rd Floor Main Library

Holdings details from 3rd Floor Main Library
Call Number: A1234.567
Copy 1 Available