Open AccessThe effect of storage temperature and thermal processing on catechins, procyanidins and total flavonoid stability in commercially available cocoa powders
Author(s) -
Jelena Mrmošanin,
Aleksandra Pavlović,
Jova. Veljković,
Snežana Mitić,
Snežana Tošić,
Milan Mitić
Publication year - 2015
Publication title -
facta universitatis - series physics chemistry and technology
Language(s) - English
Resource type - Journals
eISSN - 2406-0879
pISSN - 0354-4656
DOI - 10.2298/fupct1501039m
Subject(s) - chemistry , arrhenius equation , catechin , flavonoid , atmospheric temperature range , activation energy , thermal stability , degradation (telecommunications) , reaction rate constant , analytical chemistry (journal) , kinetics , chromatography , thermodynamics , organic chemistry , polyphenol , antioxidant , telecommunications , physics , computer science , quantum mechanics
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