Dark chocolate: An overview of its biological activity, processing, and fortification approaches

Current Research in Food Science - Tập 5 - Trang 1916-1943 - 2022
Sharmistha Samanta1, Tanmay Sarkar2, Runu Chakraborty1, Maksim Rebezov3,4,5, Mohammad Ali Shariati4,5, Muthu Thiruvengadam6, Kannan R.R. Rengasamy7
1Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata, 700032, India
2Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Government of West Bengal, Malda, 732102, India
3Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, Moscow, 109316, Russian Federation
4Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 73 Zemlyanoy Val, Moscow, 109004, Russian Federation
5Department of Scientific Research, Russian State Agrarian University - Moscow Timiryazev Agricultural Academy, Moscow, 127550, Russian Federation
6Department of Crop Science, College of Sanghuh Life Sciences, Konkuk University, Seoul, 05029, Republic of Korea
7Laboratory of Natural Products and Medicinal Chemistry (LNPMC), Department of Pharmacology, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences (SIMATS), Chennai, 600077, India

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