Showing Publication (KRINGS 2006)
Krings U., Zelena K., Wu S., Berger R.G. (2006) Thin-layer high-vacuum distillation to isolate volatile flavour compounds of cocoa powder. European Food Research and Technology 223:675-681
Abbreviation: KRINGS 2006
Food Composition
This publication was used to obtain 12 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 0.00 mg/100 g FW | Cocoa powder Bensdorp | yes | 1 |
| 5.00e-03 mg/100 g FW | Cocoa powder Kruger | yes | 1 |
| 6.00e-03 mg/100 g FW | Cocoa powder Sarotti | yes | 1 |
| 9.00e-03 mg/100 g FW | Cocoa powder Bensdorp | yes | 1 |
| 0.05 mg/100 g FW | Cocoa powder Kruger | yes | 1 |
| 0.02 mg/100 g FW | Cocoa powder Sarotti | yes | 1 |
| 0.08 mg/100 g FW | Cocoa powder Bensdorp | yes | 1 |
| 0.09 mg/100 g FW | Cocoa powder Kruger | yes | 1 |
| 0.01 mg/100 g FW | Cocoa powder Sarotti | yes | 1 |
| 0.01 mg/100 g FW | Cocoa powder Bensdorp | yes | 1 |
| 0.05 mg/100 g FW | Cocoa powder Kruger | yes | 1 |
| 0.23 mg/100 g FW | Cocoa powder Sarotti | yes | 1 |