Procyanidin and Catechin Contents and Antioxidant Capacity of Cocoa and Chocolate Products
- 1 May 2006
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 54 (11), 4057-4061
- https://doi.org/10.1021/jf060360r
Abstract
No abstract availableKeywords
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