The influence of three different types and dosage of alkaline on the inherent properties in cocoa powder
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-020-04293-w.pdf
Reference34 articles.
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3. Blache D, Durand P, Prost M, Loreau N (2002) (+)-Catechin inhibits platelet hyperactivity induced by an acute iron load in vivo. Free Radic Biol Med 33(12):1670–1680. https://doi.org/10.1016/S0891-5849(02)01139-5
4. Cerny C (2007) Origin of carbons in sulfur-containing aroma compounds from the Maillard reaction of xylose, cysteine and thiamine. LWT Food Sci Technol 40:1309–1315. https://doi.org/10.1016/j.lwt.2006.09.008
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