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pro vyhledávání: '"Andiara Goncalves Ferreira da Silva"'
Autor:
Roberta Caroline Bruschi Alonso, Andiara Goncalves Ferreira da Silva, Douglas Fernandes Barbin, Alexandra Christine Helena Frankland Sawaya, Carolina Passarelli Gonçalves, Maria Cristina Marcucci, Marciano Marques de Oliveira
Publikováno v:
OALib. :1-18
Several types of chocolate were analysed: bitter, half-bitter, milk chocolate, 70% cocoa, white chocolate and cocoa seeds. Analysis of fat, insoluble solids, total phenols, theobromine and caffeine contents and antioxidant capacity were carried out t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2d3134a797882623fe2e8da24b448d39
https://doi.org/10.4236/oalib.1107377
https://doi.org/10.4236/oalib.1107377
