![](/img/cover-not-exists.png)
From Cocoa to Chocolate: The Impact of Processing on In Vitro Antioxidant Activity and the Effects of Chocolate on Antioxidant Markers In Vivo
Di Mattia, Carla D., Sacchetti, Giampiero, Mastrocola, Dino, Serafini, MauroVolume:
8
Language:
english
Journal:
Frontiers in Immunology
DOI:
10.3389/fimmu.2017.01207
Date:
September, 2017
File:
PDF, 207 KB
english, 2017