Table 1. L*, a*, b*, C*, h* values for 12 manufactured chocolates under roasting treatments

From

Antioxidant, Antityrosinase Activity and Physicochemical Properties of Manufactured Chocolates in Taiwan Affected by Roasting Treatments

Heuy Ling Chu, Ying Chun Lin

Journal of Food and Nutrition Research. 2020, 8(8), 424-430 doi:10.12691/jfnr-8-8-6