Effect of storage temperature on the decay of catechins and procyanidins in dark chocolate
The storage stability of catechins, procyanidins, and total flavonoids in dark chocolate was investigated. The obtained results showed that the degradation of flavonoids followed first-order reaction kinetics. Temperature-dependent degradation was modelled on the Arrhenius equation. The activation e...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Czech Academy of Agricultural Sciences
2017-08-01
|
| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-201704-0009_effect-of-storage-temperature-on-the-decay-of-catechins-and-procyanidins-in-dark-chocolate.php |