Effect of essential oils on the antibacterial activity and technological properties of dark chocolate.

Autor: Vaughan JLM; Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, São Paulo, Brazil., Borges LA; Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, São Paulo, Brazil., do Nascimento MDS; Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, São Paulo, Brazil., Ribeiro APB; Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, São Paulo, Brazil., Efraim P; Department of Food Engineering and Technology, School of Food Engineering, Universidade Estadual de Campinas, São Paulo, Brazil.

Publikováno v: Food science and technology international = Ciencia y tecnologia de los alimentos internacional [Food Sci Technol Int] 2024 Nov 22, pp. 10820132241300732. Date of Electronic Publication: 2024 Nov 22.