Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate
Emmy Tuenter, Maria Eleni Sakavitsi, Andrés Rivera-Mondragón, Nina Hermans, Kenn Foubert, Maria Halabalaki, Luc Pieters
Topics & Concepts
Dark chocolateMilk ChocolateFood scienceProanthocyanidinChemistryPolyphenolComposition (language)BiochemistryArtAntioxidantLiteratureFood Chemistry and Fat AnalysisAnalytical Chemistry and ChromatographyBiochemical Analysis and Sensing Techniques