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Cocoa extract with high content of flavan 3-ols, procyanidins and methylxanthines.
- Published in:
- Journal of Food Science & Technology, 2022, v. 59, n. 3, p. 1152, doi. 10.1007/s13197-021-05119-z
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- Article
Determinación del potencial bactericida In vitro de un aislado nativo de Lactobacillus cassei frente E. coli.
- Published in:
- Revista Lasallista de Investigación, 2008, v. 5, n. 2, p. 68
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- Publication type:
- Article
Sustitución de tartrazina por betacaroteno en la elaboración de bebidas no alcohólicas.
- Published in:
- Revista Lasallista de Investigación, 2006, v. 3, n. 2, p. 7
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- Publication type:
- Article
Bioavailability and radical scavenging power of phenolic compounds of cocoa and coffee mixtures.
- Published in:
- Food Science & Technology International, 2022, v. 28, n. 6, p. 514, doi. 10.1177/10820132211023258
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- Article