Comparison of total phenolic content and antiradical capacity of powders and “chocolates” from cocoa and cupuassu
Polyphenolic compounds seem to be related to the health benefits produced by the cocoa due to their antioxidant properties. Cupuassu powder, prepared from Theobroma grandiflorum seeds, is a very promising cocoa powder substitute. In order to assess the potential health benefits of the cupuassu powde...
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| Опубликовано в:: | Ciência e Tecnologia de Alimentos |
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| Главные авторы: | , |
| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2009
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| Предметы: | |
| Online-ссылка: | https://www.redalyc.org/articulo.oa?id=395940098017 |
| Метки: |
Нет меток, Требуется 1-ая метка записи!
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