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

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Detaylı Bibliyografya
Yayımlandı:	Processes vol. 13, no. 6 (2025), p. 1648-1668
Yazar:	Salazar Cerón Jakeline
Diğer Yazarlar:	Paz Ruiz Nelson, Ramos Velasco Juan Camilo, Ramos Cabrera Efrén Venancio, Delgado Espinosa Zuly Yuliana
Baskı/Yayın Bilgisi:	MDPI AG
Konular:	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 Erişim:	Citation/Abstract Full Text + Graphics Full Text - PDF
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