Effect of roasting on the radical scavenging activity of cocoa beans
- Autor(en)
- Karl-Heinz Wagner, Ibrahim Elmadfa, Elke Anklam, Carmenlina Summa
- Organisation(en)
- Department für Ernährungswissenschaften
- Externe Organisation(en)
- Joint Research Centre of the EU Commission
- Journal
- European Food Research and Technology: international journal of food research and technology
- ISSN
- 1438-2377
- Publikationsdatum
- 2006
- Peer-reviewed
- Ja
- ÖFOS 2012
- 303009 Ernährungswissenschaften, 402009 Lebensmitteluntersuchung
- Link zum Portal
- https://ucris.univie.ac.at/portal/de/publications/effect-of-roasting-on-the-radical-scavenging-activity-of-cocoa-beans(cc1deb35-b502-4e4e-a37b-60e421922c5f).html