Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties
Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties
نویسندگان: سارا ناجی طبسی , زهره دیدار , محسن وظیفه دوست , سمیه شهبازی
نشریه: Quality Assurance and Safety of Crops & Foods , 4 , 14 , 2022
کد مقاله |
2177 |
عنوان فارسی مقاله |
Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties |
عنوان لاتین مقاله |
Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties |
نمایه علمی معتبر |
JCR |
IF |
1.672 |
عنوان نشریه |
Quality Assurance and Safety of Crops & Foods |
شماره نشریه |
4 |
دوره |
14 |
سال انتشار شمسی |
1401/11/17 |
سال انتشار میلادی |
2022 |