|
|||||
|
|
Investigating the effect of red beetroot powder concentration and processing time on the bioactive compounds composition and antioxidant capacity of beetroot dark chocolate |
|
| Authors: | John Edem Kongor Sonia de Pascual-Teresa Margaret Owusu Vincent Owusu Kyei-Baffour Charlotte Oduro-Yeboah |
| Affiliation: | 1. Food Technology Research Division, Council for Scientific and Industrial Research-Food Research Institute, Accra, Ghana;2. Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Madrid, Spain |
| Abstract: | |
| Keywords: | beetroot dark chocolate polyphenols bioactive compounds antioxidant capacity |