Functional changes induced by extrusion during cocoa alkalization

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dc.contributor.authorD. Valverde
dc.contributor.authorB. Behrends
dc.contributor.authorÉ. Pérez-Esteve
dc.date.accessioned2021-12-29T03:42:36Z
dc.date.available2021-12-29T03:42:36Z
dc.date.issued2020
dc.identifier.citationFood Research International 136 (2020) 109469en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8563
dc.language.isoenen_US
dc.subjectAlkalizationen_US
dc.subjectcocoaen_US
dc.subjectDutchingen_US
dc.subjectPolyphenolsen_US
dc.subjectTechnologyen_US
dc.subjectFlavanolsen_US
dc.titleFunctional changes induced by extrusion during cocoa alkalizationen_US
dc.typeArticleen_US

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