Formulation and Characterization of a Theobroma cacao—Based Bar with the Addition of Foeniculum vulgare Essential Oil

-д хадгалсан:

Номзүйн дэлгэрэнгүй
-д хэвлэсэн:	Processes vol. 13, no. 6 (2025), p. 1648-1668
Үндсэн зохиолч:	Salazar Cerón Jakeline
Бусад зохиолчид:	Paz Ruiz Nelson, Ramos Velasco Juan Camilo, Ramos Cabrera Efrén Venancio, Delgado Espinosa Zuly Yuliana
Хэвлэсэн:	MDPI AG
Нөхцлүүд:	Colombia Physiology Functional foods & nutraceuticals Flavonoids Nitric oxide Food products Cocoa Chocolate Anti-inflammatory agents Formulations Blood circulation Essential oils Antioxidants Blood pressure Oils & fats Innovations Strawberries Microorganisms Chemical composition Oxidative stress Cardiovascular diseases Sensory perception Consumption Design Bioactive compounds Quality of life Design of experiments Food composition Mixtures Cognitive ability Acceptability Carbohydrates Foeniculum vulgare Foeniculum Theobroma cacao
Онлайн хандалт:	Citation/Abstract Full Text + Graphics Full Text - PDF
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!

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