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Changes in methylxanthines and flavanols during cocoa powde..:
Quelal-Vásconez, Maribel Alexandra
;
Lerma-García, María Jesús
;
Pérez-Esteve, Édgar
...
LWT - Food Science & Technology (Online). , 2020
Link:
http://hdl.handle.net/10251/171331
RT Journal T1
Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy
UL https://suche.suub.uni-bremen.de/peid=base-ftunivpvalencia:oai:riunet.upv.es:10251_171331&Exemplar=1&LAN=DE A1 Quelal-Vásconez, Maribel Alexandra A1 Lerma-García, María Jesús A1 Pérez-Esteve, Édgar A1 Arnau-Bonachera, Alberto A1 Barat Baviera, José Manuel A1 Talens Oliag, Pau PB Elsevier YR 2020 K1 Cocoa powder K1 Methylxanthines K1 Flavanols K1 HPLC K1 Near-infrared spectroscopy K1 PRODUCCION ANIMAL K1 TECNOLOGIA DE ALIMENTOS JF LWT - Food Science & Technology (Online) LK http://hdl.handle.net/10251/171331 DO http://hdl.handle.net/10251/171331 SF ELIB - SuUB Bremen
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