Antioxidative capacity of different kinds of chocolate as a function of their cocoa content
Kerstin Höner and Nicole Frerichs, Braunschweig
Antixodative capacity and total phenolic content, resp., of different chocolates with varying cocoa content were determined by means of three different methods.
The BR method works at pH
Antioxidative capacity of different kinds of chocolate as a function of their cocoa content
Kerstin Höner and Nicole Frerichs, Braunschweig
Antixodative capacity and total phenolic content, resp., of different chocolates with varying cocoa content were determined by means of three different methods.
The BR method works at pH
Antioxidative capacity of different kinds of chocolate as a function of their cocoa content
Kerstin Höner and Nicole Frerichs, Braunschweig
Antixodative capacity and total phenolic content, resp., of different chocolates with varying cocoa content were determined by means of three different methods.
The BR method works at pH
