Effect of different cocoa mass levels on total phenolic content, antioxidant activity, and sensory acceptability of panned dark chocolate
Chocolate is one of the most widely consumed confectionery. The high consumption of chocolate-based confectionery, particularly dark chocolate, draws attention as the cocoa mass is higher than in milk and white chocolates. This research was carried out to evaluate the total phenolic content (TPC), a...
| 出版年: | IOP Conference Series: Earth and Environmental Science |
|---|---|
| 第一著者: | |
| フォーマット: | Conference paper |
| 言語: | English |
| 出版事項: |
Institute of Physics
2024
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| オンライン･アクセス: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85206463426&doi=10.1088%2f1755-1315%2f1397%2f1%2f012025&partnerID=40&md5=dc4be7de3e86104fa238413d1ae77428 |