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1

Balanceamento nutricional de chocolate a partir de modelagem de misturas de ingredientes associada a propriedades reológicas e sensoriais

by Natália Vicente de Rezende
Published 2013

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2

$Soluble and insoluble-bound fractions of phenolics and alkaloids and their antioxidant activities in raw and traditional chocolate: A comparative study$

Soluble and insoluble-bound fractions of phenolics and alkaloids and their antioxidant activities in raw and traditional chocolate: A comparative study

by Natália Vicente de Rezende Mudenuti, Adriano Costa de Camargo, Fereidoon Shahidi, Tiago Bervelieri Madeira, Elisa Yoko Hirooka, Maria Victória Eiras Grossmann
Published 2018-11-01

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