[ 10 ] observed that the addition of a powder from Porphyra Tenera (Nori seaweed) in a chocolate ganache resulted in an increase in DPPH (1,1-diphenyl-2-picrylhydrazyl) and SOD ( superoxide dismutase ) activity, showing an increasing trend with greater quantities of the powder (applied in the range from 1 to 3 wt.%).
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Chocolate Ganaches: Formulation, Processing and Stability in View of the New Production Trends.
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