Influence of cocoa origin on the nutritional characterization of chocolate
António Panda, Nuno Alvarenga, João Lita da Silva, Ana Partidário, Manuela Lageiro, L.C. Roseiro, João Dias
Topics & Concepts
Food scienceRiboflavinTanninCitric acidChemistryBiologyFood Chemistry and Fat AnalysisGlobal Trade and CompetitivenessSensory Analysis and Statistical Methods