Comparative study of commercially available cocoa products in terms of their bioactive composition

Food Research International

Volumn 42, Issue 5-6, 2009, Pages 707-716

  Belščak, Ana ^a   Komes, Draženka ^a   Horžić, Dunja ^a   Ganić, Karin Kovačević ^a   Karlović, Damir ^a  

^a UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Antioxidant capacity; Cocoa products; Composition; Methylxanthines; Polyphenols

Indexed keywords

ANTIOXIDANT CAPACITY; COCOA PRODUCTS; COMPOSITION; METHYLXANTHINES; POLYPHENOLS;

CHROMATOGRAPHIC ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HIGH PRESSURE LIQUID CHROMATOGRAPHY; METHANOL; ORGANIC ACIDS; ORGANIC SOLVENTS; PHENOLS; SOLVENT EXTRACTION;

BEVERAGES;

THEOBROMA CACAO;

EID: 67349136357     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2009.02.018     Document Type: Article

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