Ruby chocolate: A study of its phytochemical composition and quantitative comparison with dark, milk and white chocolate

Food Chemistry - Tập 343 - Trang 128446 - 2021
Emmy Tuenter1, Maria E. Sakavitsi2, Andrés Rivera-Mondragón1,3,4, Nina Hermans1, Kenn Foubert1, Maria Halabalaki2, Luc Pieters1
1Natural Products & Food Research and Analysis (NatuRA), Department of Pharmaceutical Sciences, University of Antwerp, Antwerp, Belgium
2Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, National and Kapodistrian University of Athens, Athens, Greece
3Centre of Innovation and Technology Transfer, Institute of Scientific Research and High Technology Services (INDICASAT-AIP), Building 208, City of Knowledge, Panama, Panama
4Department of Medicinal Chemistry and Pharmacognosy, Faculty of Pharmacy, University of Panama, Panama City, Panama

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