Tables index

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
  • Table 1. L*, a*, b*, C*, h* values for 12 manufactured chocolates under roasting treatments
  • Table 2. The organoleptic properties of 12 manufactured chocolates under roasting treatments