Open AccessThe effect of refining time to the antioxidant capacity, phenolic content, sensory and physical properties of dark chocolate couverture
Author(s) -
Rifa Nurhayati,
Ervika Rahayu Novita Herawati,
B Oktaviani,
Intan Rachmawati
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/251/1/012047
Subject(s) - dark chocolate , food science , refining (metallurgy) , organoleptic , chemistry , antioxidant capacity , antioxidant , sugar , mathematics , biochemistry