The Effect of Tea (Camelia sinensis) and Chocolate (Theobroma cacao) on Memory
Memory is often understood as an informational processing system with explicit and implicit functioning that is made up of a sensory processor, short-term (working) memory, long-term memory. Tea (Camellia sinensis) and chocolate (Theobroma cocoa) are common food beverages containing caffeine, theobr...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Diponegoro University, Faculty of Animal and Agricultural Sciences, Department of Food Technology
2021-06-01
|
| Series: | Journal of Applied Food Technology |
| Subjects: | |
| Online Access: | https://ejournal2.undip.ac.id/index.php/jaft/article/view/7423 |