Influence of alkalization treatment on the color quality and the total phenolic and anthocyanin contents in cocoa powder

✍ Scribed by Li, Yue; Zhu, Song; Feng, Yun; Xu, Feifei; Ma, Jianguo; Zhong, Fang

• Book ID: 121464801
• Publisher: The Korean Society of Food Science and Technology
• Year: 2013
• Tongue: English
• Weight: 209 KB
• Volume: 23
• Category: Article
• ISSN: 1226-7708
• DOI: 10.1007/s10068-014-0008-5