Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate
Author:
Publisher
Springer Science and Business Media LLC
Subject
Industrial and Manufacturing Engineering,Safety, Risk, Reliability and Quality,General Chemical Engineering,Food Science
Link
https://link.springer.com/content/pdf/10.1007/s11694-023-02210-1.pdf
Reference37 articles.
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5. V. Socci, D. Tempesta, G. Desideri, De L. Gennaro, M. Ferrara, Enhancing human cognition with cocoa flavonoids. Front. Nutr. 4, 1–19 (2017). https://doi.org/10.3389/fnut.2017.00019
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