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Autor:
Alica Bobková, Július Árvay, Marek Šnirc, Ľubomír Belej, Marek Bobko, Henrieta Brenkusová, Tomáš Fekete
Publikováno v:
Scientific Papers Animal Science and Biotechnologies, Vol 50, Iss 2, Pp 157-157 (2023)
The aim of the study was observed selected and compared chemical components in commercial and raw chocolates. HPLC was used to determine Galic acid, Theobromin, Catechin, Caffeine, Epicatechin and Epigallocatechin 3 gallate in 17 commercial chocolate
Externí odkaz:
https://doaj.org/article/1566eb679cfc448883039fec92026019
