Biochemical compounds and structure evaluation of cocoa liquors from different origins and their derivative chocolates

Cocoa (Theobroma cacao L.) varieties have distinct characteristics that interfere with the quality of the chocolate produced. Cocoa liquors from Brazil and Peru were analyzed for bioactive compounds and physicochemical values, and dark chocolates were produced, evaluating their physical and physicoc...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2023-11, Vol.43
Hauptverfasser:	CHOW, Vivian, SANTOS, Paulo Henrique, TORRES, Rosângela, MANCINI FILHO, Jorge, LANNES, Suzana
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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