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The Influence of Fortification of Dark Chocolate with Sea Buckthorn and Mulberry on the Content of Biologically Active Substances Cover

The Influence of Fortification of Dark Chocolate with Sea Buckthorn and Mulberry on the Content of Biologically Active Substances

Advanced Research in Life Sciences
Volume 1 (2017): Issue 1 (July 2017)
By: Lucia Godočiková,  Eva Ivanišová and  Miroslava Kačániová  
Open Access
|Jul 2017

Authors

Lucia Godočiková

l.godocikova@gmail.com

Department of Microbiology, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic

Eva Ivanišová

Department of Storage and Processing of Plant Products, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic

Miroslava Kačániová

Department of Microbiology, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76, Nitra, Slovak Republic
DOI: https://doi.org/10.1515/arls-2017-0004 | Journal eISSN: 2543-8050
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Language: English
Page range: 26 - 31
Accepted on: Jun 1, 2017
|
Published on: Jul 12, 2017
Published by: University of Life Sciences “King Mihai I“ from Timisoara
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
chocolate,
enrichment,
fortification,
antioxidant activity,
DPPH,
polyphenols,
flavonoids
Related subjects:
Geosciences,
Cartography and photogrammetry,
Life sciences,
Biotechnology,
Plant science,
Medicine,
Veterinary medicine

© 2017 Lucia Godočiková, Eva Ivanišová, Miroslava Kačániová, published by University of Life Sciences “King Mihai I“ from Timisoara
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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