In vitro bioaccessibility and functional properties of phenolic compounds from enriched beverages based on cocoa bean shell

Autores

Cantele, C., Rojo-Poveda, O., Bertolino, M., Ghirardello, D., Cardenia, V., Barbosa-Pereira, L., Zeppa, G.

Año de publicación

2020

Publicado en

Foods, 9(6)

Link

https://www.mdpi.com/2304-8158/9/6/715