Development of a method for determining the mass fraction of cocoa products in confectionery by the content of alkaloids
The presence of methylxanthine alkaloids such as caffeine, theobromine and theophylline is characteristic of cocoa bean processing products, but theobromine is not contained in other types of raw materials. Therefore, the theobromine content can be used as an indicator of the content of cocoa produc...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | Russian |
| Published: |
Russian Academy of Sciences, V.M. Gorbatov Federal Research Center for Food Systems
2025-07-01
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| Series: | Пищевые системы |
| Subjects: | |
| Online Access: | https://www.fsjour.com/jour/article/view/762 |
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