Cocoa based beverages – Composition, nutritional value, processing, quality problems and new perspectives
Veronika Barišić, Necattin Cihat İçyer, Saniye Akyıl, Ömer Said Toker, Ivana Flanjak, Đurđica Ačkar
Topics & Concepts
Food scienceComposition (language)Value (mathematics)Quality (philosophy)ChemistryMathematicsStatisticsPhysicsArtQuantum mechanicsLiteratureFood Chemistry and Fat AnalysisMeat and Animal Product QualityMicrobial Metabolites in Food Biotechnology