Clinical benefit and preservation of flavonols in dark chocolate manufacturing
Author:
Publisher
Oxford University Press (OUP)
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
http://academic.oup.com/nutritionreviews/article-pdf/66/11/630/5286039/nutritionreviews66-0630.pdf
Reference72 articles.
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2. Flavan-3-ols: nature, occurrence and biological activity;Aron;Mol Nutr Food Res,2008
3. Cocoa fermentations conducted with a defined microbial cocktail inoculum;Schwan;Appl Environ Microbiol,1998
4. Relationship between procyanidin and flavor contents of cocoa liquors from different origins;Counet;J Agric Food Chem,2004
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