Open Access<span>Use of cocoa polyphenols (Theobroma cacao) as natural Amazonian antioxidant in the elaboration of sausage fresh</span>
Author(s) -
Luis Silva,
Manuel Pérez,
Matteo Radice,
Luis Eduardo Bravo,
Janeth Sánchez
Publication year - 2017
Language(s) - English
Resource type - Conference proceedings
DOI - 10.3390/mol2net-03-05047
Subject(s) - theobroma , polyphenol , food science , antioxidant , organoleptic , biology , amazonian , amazon rainforest , chemistry , botany , ecology , biochemistry