Open AccessDevelopment of dark chocolate with fermented and non- fermented cacao nibs: total polyphenols, anthocyanins, antioxidant capacity and sensory evaluation
Author(s) -
Jesica D. Delgado,
Jenny I. Mandujano,
Darlym Reátegui,
Elizabeth S. Ordoñez
Publication year - 2018
Publication title -
scientia agropecuaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.137
H-Index - 2
eISSN - 2306-6741
pISSN - 2077-9917
DOI - 10.17268/sci.agropecu.2018.04.10
Subject(s) - dark chocolate , food science , antioxidant capacity , polyphenol , fermentation , chemistry , antioxidant , sensory system , biology , organic chemistry , neuroscience