The Influence of Fortification of Dark Chocolate with Sea Buckthorn and Mulberry on the Content of Biologically Active Substances
Authors
Lucia Godočiková
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
Language: English
Page range: 26 - 31
Accepted on: Jun 1, 2017
Published on: Jul 12, 2017
In partnership with: Paradigm Publishing Services
Publication frequency: Volume open
Keywords:
Related subjects:
© 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.