Antioxidant capacity of cocoa beans and chocolate assessed by FTIR

Food Research International

Volumn 90, Issue , 2016, Pages 313-319

  Batista, Nádia Nara ^a   de Andrade, Dayana Pereira ^a   Ramos, Cíntia Lacerda ^a   Dias, Disney Ribeiro ^a   Schwan, Rosane Freitas ^a  

^a FEDERAL UNIVERSITY OF LAVRAS   (Brazil)

Author keywords

ABTS; Antioxidant activity; Chocolate; DPPH; PLS analysis; Total phenolic compounds

Indexed keywords

AGENTS; ANTIOXIDANTS; COCOA; PHENOLS;

ABTS; ANTI-OXIDANT ACTIVITIES; CHOCOLATE; DPPH; PLS ANALYSIS; TOTAL PHENOLIC COMPOUNDS;

FOURIER TRANSFORM INFRARED SPECTROSCOPY;

EID: 85002050046     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.10.028     Document Type: Article

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