A New Process To Develop a Cocoa Powder with Higher...

Journal of Agricultural and Food Chemistry 2007 / 05 Vol. 55; Iss. 10

A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans

Tomas-Barberán, Francisco A., Cienfuegos-Jovellanos, Elena, Marín, Alicia, Muguerza, Begoña, Gil-Izquierdo, Angel, Cerdá, Begoña, Zafrilla, Pilar, Morillas, Juana, Mulero, Juana, Ibarra, Alvin, Pasama
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Volume:
55
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf070121j
Date:
May, 2007
File:
PDF, 457 KB
english, 2007
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