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

Сохранить в:

Библиографические подробности
Опубликовано в::	Processes vol. 13, no. 6 (2025), p. 1648-1668
Главный автор:	Salazar Cerón Jakeline
Другие авторы:	Paz Ruiz Nelson, Ramos Velasco Juan Camilo, Ramos Cabrera Efrén Venancio, Delgado Espinosa Zuly Yuliana
Опубликовано:	MDPI AG
Предметы:	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
Online-ссылка:	Citation/Abstract Full Text + Graphics Full Text - PDF
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

Ваш комментарий будет первым!