Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans

dc.date.accessioned	2023-03-06T07:32:25Z
dc.date.available	2023-03-06T07:32:25Z
dc.date.issued	2023
dc.identifier.citation	Food Sci Technol Int. 2023 Feb 16:10820132231154429. doi: 10.1177/10820132231154429. Online ahead of print.
dc.identifier.uri	https://hdl.handle.net/20.500.12619/100310
dc.relation.isversionof	10.1177/10820132231154429
dc.relation.isversionof	10.1177/10820132231154429
dc.title	Phenolic content and oxidative stability of chocolates produced with roasted and unroasted cocoa beans
dc.relation.journal	Food Sci Technol Int
dc.identifier.doi	10.1177/10820132231154429
dc.contributor.author	Cerit İ
dc.contributor.author	Cerit İ
dc.contributor.author	Demirkol O
dc.contributor.author	Avcı A
dc.contributor.author	Arkan BS.