Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder-Reference-Cited by-同舟云学术

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Preservation of Cocoa Antioxidant Activity, Total Polyphenols, Flavan-3-ols, and Procyanidin Content in Foods Prepared with Cocoa Powder

Published:2009-08 Issue:6 Volume:74 Page:C456-C461
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Stahl L.,Miller K.B.,Apgar J.,Sweigart D.S.,Stuart D.A.,McHale N.,Ou B.,Kondo M.,Hurst W.J.

Publisher

Wiley

Subject

Food Science

Reference33 articles.

1. The catechin of the cocoa bean;Adam;J Am Chem Soc,1931

2. HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity;Adamson;J Agric Food Chem,1999

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