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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| Publicat a: | Ciência e Tecnologia de Alimentos |
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| Autors principals: | , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2009
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=395940098017 |
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