Effect of Chocolate Storage on Total Phenolics, Flavan-3-Ols, Proanthocyanidins, Oxidative Stability and Antioxidant Capacity

  • Jovanka Laličić-Petronijević, Draženka Komes, Stanislava Gorjanović, Ana Belščak-Cvitanović, Lato Pezo, Ferenc Pastor, Sanja Ostojić, Jovanka Popov-Raljić, Desanka Sužnjević
  • Food Technology and Biotechnology, January 2016, Food Technology and Biotechnology Journal
  • DOI: 10.17113/ftb.54.01.16.4014

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http://dx.doi.org/10.17113/ftb.54.01.16.4014

The following have contributed to this page: Dr Lato L Pezo