Navegação Periódicos por assunto "Encapsulamento"

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Properties of dark chocolate enriched with free and encapsulated chlorogenic acids extracted from green coffee

Zohreh, Didar (Instituto de Tecnologia de Alimentos – ITAL, 2020)

To increase the functionality of dark chocolate, chlorogenic acids extracted from green coffee were added in free or encapsulated forms at different concentration (10, 20, 30, 40 and 50 mg/5 kg of free chlorogenic acids ...