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The Influence of Fortification of Dark Chocolate with Sea Buckthorn and Mulberry on the Content of Biologically Active Substances

Lucia Godočiková

Lucia Godočiková

Department of Microbiology, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
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Godočiková, Lucia
, 
Eva Ivanišová

Eva Ivanišová

Department of Storage and Processing of Plant Products, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
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Ivanišová, Eva
 and 
Miroslava Kačániová

Miroslava Kačániová

Department of Microbiology, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
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Kačániová, Miroslava
  
Jul 12, 2017
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Published Online: Jul 12, 2017
Page range: 26 - 31
Accepted: Jun 01, 2017
DOI: https://doi.org/10.1515/arls-2017-0004
Keywords
© 2017
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.
Language:
English
Publication timeframe:
1 times per year
Journal Subjects:
Geosciences, Cartography and Photogrammetry, Life Sciences, Biotechnology, Plant Science, Medicine, Veterinary Medicine
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