Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate

Author:

Tuenter EmmyORCID,Sakavitsi Maria E.,Rivera-Mondragón Andrés,Hermans Nina,Foubert Kenn,Halabalaki MariaORCID,Pieters LucORCID

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference32 articles.

1. Flavor chemistry of cocoa and cocoa products-An overview;Aprotosoaie;Comprehensive Reviews in Food Science and Food Safety,2016

2. Isolation, comprehensive characterization and antioxidant activities of Theobroma cacao extract;Cádiz-Gurrea;Journal of Functional Foods,2014

3. Callebaut. (n.d.). Finest Belgian Ruby Chocolate - RB1. Retrieved January 17, 2020, from https://www.callebaut.com/en-GB/chocolate-cocoa-nuts/chr-r35rb1/ruby.

4. A cross-platform toolkit for mass spectrometry and proteomics;Chambers;Nature Biotechnology,2012

5. Using MetaboAnalyst 4.0 for Comprehensive and Integrative Metabolomics Data Analysis;Chong;Current Protocols in Bioinformatics,2019

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