Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract

Chocolate beverages made from cocoa powder contain phenolic compounds, especially flavonoids, as antioxidants, but these compounds are easily degraded. Incorporating clove bud extract is recommended to improve the quality of these beverages. However, encapsulation is necessary to protect bioactive c...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Rossi Indiarto, Jennie Aurellia Herwanto, Fitry Filianty, Elazmanawati Lembong, Edy Subroto, Dimas Rahadian Aji Muhammad
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Taylor & Francis Group 2024-12-01
Σειρά:	CyTA - Journal of Food
Θέματα:	Antioxidants encapsulation functional food healthy drinks spices
Διαθέσιμο Online:	https://www.tandfonline.com/doi/10.1080/19476337.2024.2329144
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