Figure 2. Polynomial regression curve showing the effects of roasting temperature (X) and time(Y) on the proanthocyanidins content (Z) of 12 manufactured chocolates

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