Effects of Santolina chamaecyparissus essential oil on rheological, thermal and antioxidative properties of dark chocolate
Sibel Bölek, Feyza Tosya, Sevim AKÇURA
Topics & Concepts
Food scienceEssential oilDark chocolateRheologyChemistryAntioxidantMathematicsMaterials scienceComposite materialOrganic chemistryFood Chemistry and Fat AnalysisBotanical Research and ApplicationsMicroencapsulation and Drying Processes