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

Furkejuvvon:

Bibliográfalaš dieđut
Publikašuvnnas:	Processes vol. 13, no. 6 (2025), p. 1648-1668
Váldodahkki:	Salazar Cerón Jakeline
Eará dahkkit:	Paz Ruiz Nelson, Ramos Velasco Juan Camilo, Ramos Cabrera Efrén Venancio, Delgado Espinosa Zuly Yuliana
Almmustuhtton:	MDPI AG
Fáttát:	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
Liŋkkat:	Citation/Abstract Full Text + Graphics Full Text - PDF
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!

Lasit vuosttaš kommeantta. Visot kommeanttat leat almmolaččat.!