Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate-Reference-Cited by-同舟云学术

Influence of added extracts of herbs (salvia lavandulifolia, salvia officinalis) and fruits (malpighia glabra) on rheological, textural, and functional (AChE-inhibitory and antioxidant activity) characteristics of dark chocolate

Published:2023-10-28 Issue:1 Volume:18 Page:772-782
ISSN:2193-4126
Container-title:Journal of Food Measurement and Characterization
language:en
Short-container-title:Food Measure

Author:

Zarić Danica,Rakin Marica,Bulatović Maja,Krunić Tanja^ORCID,Lončarević Ivana,Pajin Biljana,Blaževska Zagorka

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s11694-023-02210-1.pdf

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