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Can we conserve trans-resveratrol content and antioxidant activity during industrial production of chocolate?

Izabela Salvador1, Adna P Massarioli1, Anna Ps Silva1

  • 1Department of Agri-Food Industry, Food and Nutrition, 'Luiz de Queiroz' College of Agriculture, University of São Paulo, Piracicaba, Brazil.

Journal of the Science of Food and Agriculture
|May 26, 2018
PubMed
Abstract

Keywords:
HPLCcocoa productsreactive oxygen speciesstilbenes

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