Effects of tea, coffee and cocoa extracts on the colloidal stability of milk and concentrated milk

O'Connell, J.E. (Cork Univ. Coll. (Ireland). Dept. of Food Chemistry), Fox, P.D., Tan-Kintia, R., Fox, P.F.

temperature resistance polyphenol cocoa powder leche desnatada calor polvo de cacao resistencia a la temperatura ph coffee heat tea polyphenols te polifenoles skim milk chaleur cacao en poudre

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Canonical: https://research.holos.house/w/d280cba8-8c9f-4486-89f0-02e5bed368c3