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March 20, 2024CyTA - Journal of FoodOpen Access

Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract

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Authors

RIRossi IndiartoPadjadjaran UniversityJHJennie Aurellia HerwantoPadjadjaran UniversityFFFitry FiliantyPadjadjaran University

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Cite This Study

Indiarto et al. (2024) studied this question.

synapsesocial.com/papers/68e732b8b6db6435876abb48https://doi.org/10.1080/19476337.2024.2329144
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Phenolic Profile and Antioxidant Activity of Chocolates Supplemented with Bioactive Ingredients2026
  2. 2Encapsulated essential oils modulate structural and physicochemical properties of dark chocolate2026
  3. 3Fortification of Physicochemical Properties and Aromatic Profile in Chocolates Enriched with Microcapsules of Essential Oils from Citrus Peel2026
  4. 4Fortification of the Bioactive and Sensory Profile of Dark Cup Chocolate Formulated with Three Percentages of Cocoa Liquor (Forastero Variety)2026
  5. 5Nutritional and Nutraceutical Properties of Cocoa Shell–Based Herbal Infusion2025 · 2 citations