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

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書目詳細資料
發表在:	Processes vol. 13, no. 6 (2025), p. 1648-1668
主要作者:	Salazar Cerón Jakeline
其他作者:	Paz Ruiz Nelson, Ramos Velasco Juan Camilo, Ramos Cabrera Efrén Venancio, Delgado Espinosa Zuly Yuliana
出版:	MDPI AG
主題:	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
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