Φορτώνει......
Effect of Roasting and Alkalization on the Chemical Composition and In Vitro Anti-Inflammatory Effects of Cocoa
OBJECTIVES: Cocoa beans undergo fermentation, roasting, and possibly alkalization prior to consumption. Cocoa and chocolate have been shown to exert anti-inflammatory effects. Previous studies have shown that roasting and alkalization can adversely affect the total phenolic content (TPC) of cocoa, b...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Curr Dev Nutr |
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| Κύριοι συγγραφείς: | , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Oxford University Press
2020
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7258681/ https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1093/cdn/nzaa045_054 |
| Ετικέτες: |
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