Changes in methylxanthines and flavanols during cocoa powder processing and their quantification by near-infrared spectroscopy

Article

Abstract: Variation in methylxanthines (theobromine and caffeine) and flavanols (catechin and epicatechin) was

Palabras claves:

Cocoa powder, Flavanols, HPLC, Methylxanthines, near-infrared spectroscopy

Autores:

Arnau-Bonachera A., Barat J.M., Lerma-García M.J., Maribel Alexandra Quelal-Vásconez, Pérez-Esteve É., Talens P.

Fuentes:

scopus