Effect of ingestion of dark chocolates with similar lipid...

Food Chemistry 2012 Vol. 132; Iss. 3

Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans

Daniele Lettieri-Barbato, Debora Villaño, Bram Beheydt, Fiorella Guadagni, Isabel Trogh, Mauro Serafini
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Volume:
132
Year:
2012
Language:
english
Pages:
6
DOI:
10.1016/j.foodchem.2011.11.109
File:
PDF, 277 KB
english, 2012
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