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Chocolate Bonbon with the Addition of Astaxanthin Oleoresin. Evaluation of Texture and Antioxidant Capacity.

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Title: Chocolate Bonbon with the Addition of Astaxanthin Oleoresin. Evaluation of Texture and Antioxidant Capacity.
Authors: Cerezal-Mezquita, Pedro1 (AUTHOR) pedro.cerezal@uantof.cl, Salinas-Fuentes, Francisca1 (AUTHOR), Bugueño-Muñoz, Waldo1 (AUTHOR), Batista, Ana Paula2 (AUTHOR)
Source: Journal of Culinary Science & Technology. 2025, Vol. 23 Issue 6, p1569-1596. 28p.
Database: Hospitality & Tourism Complete
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Header DbId: hjh
DbLabel: Hospitality & Tourism Complete
An: 189410982
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PubType: Academic Journal
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  Data: Chocolate Bonbon with the Addition of Astaxanthin Oleoresin. Evaluation of Texture and Antioxidant Capacity.
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Culinary+Science+%26+Technology%22">Journal of Culinary Science & Technology</searchLink>. 2025, Vol. 23 Issue 6, p1569-1596. 28p.
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=hjh&AN=189410982
RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1080/15428052.2024.2431841
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      – Code: eng
        Text: English
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        PageCount: 28
        StartPage: 1569
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      – TitleFull: Chocolate Bonbon with the Addition of Astaxanthin Oleoresin. Evaluation of Texture and Antioxidant Capacity.
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          Name:
            NameFull: Cerezal-Mezquita, Pedro
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            NameFull: Salinas-Fuentes, Francisca
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            NameFull: Bugueño-Muñoz, Waldo
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            NameFull: Batista, Ana Paula
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            – D: 01
              M: 11
              Text: 2025
              Type: published
              Y: 2025
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              Value: 23
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            – TitleFull: Journal of Culinary Science & Technology
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