Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy

  1. Quelal-Vásconez, M.A.
  2. Lerma-García, M.J.
  3. Pérez-Esteve, É.
  4. Arnau-Bonachera, A.
  5. Barat, J.M.
  6. Talens, P.
Aldizkaria:
LWT

ISSN: 0023-6438

Argitalpen urtea: 2020

Alea: 117

Mota: Artikulua

DOI: 10.1016/J.LWT.2019.108598 GOOGLE SCHOLAR

Garapen Iraunkorreko Helburuak

Datuen iturria: Scopus