Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract-Reference-Cited by-同舟云学术

Physical, sensorial and bioactive characteristics of white chocolate with encapsulated green tea extract

Published:2019-07-11 Issue:13 Volume:99 Page:5834-5841
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Lončarević Ivana¹^ORCID,Pajin Biljana¹,Tumbas Šaponjac Vesna¹^ORCID,Petrović Jovana¹,Vulić Jelena¹,Fišteš Aleksandar¹,Jovanović Petar¹²

Affiliation:

1. Faculty of TechnologyUniversity of Novi Sad Novi Sad Serbia

2. Department for Carbohydrate Food Engineering, Eugen Chocolate d.o.o. Gložan Serbia

Funder

European Commission

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.9855

Reference26 articles.

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5. GlabersonH. Demand for ethical and luxury products to fuel global confectionery growth analyst 2011 [News headlines]. Available:http://www.confectionerynews.com/Markets/Demand‐for‐ethical‐and‐luxury‐products‐to‐fuel‐global‐confectionery‐growth‐analyst(2011) [accessed 13 August 2018].

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