Figure 4. The effects of roasting temperature and time on the inhibition of mushroom tyrosinase activity of 12 manufactured chocolates. Values are expressed as the means±SD and a common letter in the same graph are not significant different (p < 0.05)

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