Researchers develop new method to test for antioxidants in chocolate
Wednesday, November 30, 2016 - 07:31
in Mathematics & Economics
Food scientists at the University of British Columbia have developed a faster and cheaper way to quantify antioxidant levels in chocolate. It's a method they plan to use in new research to help uncover when antioxidant levels rise and fall during the manufacturing process, from raw cocoa beans to chocolate bars.