Influence of alkalization treatment on the color quality and the total phenolic and anthocyanin contents in cocoa powder
Li, Yue, Zhu, Song, Feng, Yun, Xu, Feifei, Ma, Jianguo, Zhong, FangVolume:
23
Langue:
english
Journal:
Food Science and Biotechnology
DOI:
10.1007/s10068-014-0008-5
Date:
February, 2014
Fichier:
PDF, 209 KB
english, 2014