HIGHLIGHTS
- who: Alessandro La Mantia et al. from the International School of Advanced Studies, University of Camerino, Camerino, Italy have published the Article: Effect of Cocoa Roasting on Chocolate Polyphenols Evolution, in the Journal: Antioxidants 2023, 469 of 13/02/2023
- what: The results reported here have shown that roasting, and also the other steps needed for chocolate manufacturing, are responsible for the variation of the polyphenol content in the final product that is generally lower than that of the starting raw material.
- how: This basic procedure was considered suitable for the aim of . . .
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