Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility.
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DOI: 10.1080/10408398.2023.2207661
Abstract: In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into… read more here.
Keywords: interactions chocolate; covalent non; non covalent; covalent ... See more keywords