Formation and Characterization of Polyphenol-Derived Red Chromophores. Enhancing the Color of Processed Cocoa Powders: Part 1
Author:
Affiliation:
1. Food Chemistry and Molecular Sensory Science, Technische Universität München, Lise-Meitner-Strasse 34, 85354, Freising, Germany
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.9b01049
Reference23 articles.
1. Chocolate, Cocoa and Confectionery: Science and Technology
2. Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification
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4. Lipophilic and Hydrophilic Antioxidant Capacities of Common Foods in the United States
5. Concentrations of Proanthocyanidins in Common Foods and Estimations of Normal Consumption
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