Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate.

Vinson JA; Proch J; Zubik L

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Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate.

机译：食物中的苯酚抗氧化剂的数量和质量：可可，黑巧克力和牛奶巧克力。

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来源
《Journal of Agricultural and Food Chemistry》 |1999年第12期|共4页
作者
Vinson JA; Proch J; Zubik L;
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正文语种 eng
中图分类农业化学;营养卫生、食品卫生;农业科学;
关键词
Antioxidants; Cacao; Phenols; Polymers; polyphenols; Lipoproteins; LDL; Plant Extracts; 抗氧化药; 可可; 酚类; 聚合物;

机译：Antioxidants;Cacao;Phenols;Polymers;polyphenols;Lipoproteins;LDL;Plant Extracts;抗氧化药;可可;酚类;聚合物;
入库时间 2022-08-18 23:19:19

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1. Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate. [J] . Vinson JA, Proch J, Zubik L Journal of Agricultural and Food Chemistry . 1999,第12期

机译：食物中的苯酚抗氧化剂的数量和质量：可可，黑巧克力和牛奶巧克力。
2. Cyclic Voltammetric Determination of Antioxidant Capacity of Cocoa Powder, Dark Chocolate and Milk Chocolate Samples: Correlation with Spectrophotometric Assays and Individual Phenolic Compounds [J] . Brcanovi? Jelena M., Pavlovi? Aleksandra N., Miti? Sne?ana S., Food Technology and Biotechnology . 2013,第4期

机译：循环伏安法测定可可粉，黑巧克力和牛奶巧克力样品的抗氧化能力：与分光光度法和各种酚类化合物的相关性
3. Identification of Methylxanthines and Phenolic Compounds by UPLC-DAD-ESI-MS OTOF and Antioxidant Capacities of Beans and Dark Chocolate Bars from Three Trinitario×Forastero Cocoa (Theobroma cacao L.) Hybrids [J] . Simon Perrez Akoa, Jules Christian Djoko Kouam, Martine Louise Ondobo, Journal of Food Research . 2021,第2期

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4. METHANOLIC EXTRACT OF CISTUS LADANIFERUS AS A SOURCE OF PHENOLIC ANTIOXIDANTS FOR USE IN FOODS [C] . M. Amensour, M. Viuda-Martos, E. Sendra Proceedings of an International Conference . 2010

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5. The impact of nut inclusions on properties and stability of dark chocolate. [D] . Rossi-Olson, Andrea. 2011

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6. Total Phenolic Content and Antioxidant Activity of Different Types of Chocolate Milk Semisweet Dark and Soy in Cerebral Cortex Hippocampus and Cerebellum of Wistar Rats [O] . Niara da Silva Medeiros, Roberta Koslowsky Marder, Mariane Farias Wohlenberg, 2015

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7. PENGARUH FORMULASI DAN ASAL BIJI KAKAO FERMENTASI TERHADAP MUTU DAN CITARASA DARK CHOCOLATE. (Effect of Formulation and Fermented Cocoa Beans Origin to Dark chocolate’s Quality and Flavour) [O] . Sitti Ramlah, Medan Yumas 2017

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Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate.

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