Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa BeansMOLECULESIF4.62021-04-2512OAAI
Study of Polyphenol Content and Antioxidant Properties of Various Mix of Chocolate Milk Masses with Different Protein ContentANTIOXIDANTSIF6.62020-04-0311OAAI
Changes in the composition and content of polyphenols in chocolate resulting from pre-treatment method of cocoa beans and technological processEUROPEAN FOOD RESEARCH AND TECHNOLOGYIF3.22019-07-3143OAAI
Comparison of the Total Polyphenol Content and Antioxidant Activity of Chocolate Obtained from Roasted and Unroasted Cocoa Beans from Different Regions of the WorldAntioxidantsIF6.62019-01-010OAAI