Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification-Reference-Cited by-同舟云学术

Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

Published:2000-07 Issue:6 Volume:33 Page:423-447
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wollgast Jan,Anklam Elke

Publisher

Elsevier BV

Subject

Food Science

Reference89 articles.

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3. Kakao und Schokolade;Belitz,1992

4. Uses and Properties of Citrus Flavonoids;Benavente-Garcia;Journal of Agricultural and Food Chemistry,1997

5. Veränderungen der subcellulären Struktur in Keimblättern von Kakaosamen (Theobroma cacao L.) während der Fermentation und Trocknung;Biehl;Zeitschrift fuer Lebensmittel-Untersuchung und-Forschung,1973

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