Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
Eleni Sioriki, Valérie Lemarcq, Fauzan Alhakim, Harry Triharyogi, Emmy Tuenter, Catherine S. J. Cazin +4 more
LWT
Concepts
ChemistryTheobromineAromaCatechinFlavorPhytochemicalChromatographyFood science