Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States-Reference-Cited by-同舟云学术

Antioxidant Activity and Polyphenol and Procyanidin Contents of Selected Commercially Available Cocoa-Containing and Chocolate Products in the United States

Published:2006-05-01 Issue:11 Volume:54 Page:4062-4068
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Miller Kenneth B.¹,Stuart David A.¹,Smith Nancy L.¹,Lee Chang Y.¹,McHale Nancy L.¹,Flanagan Judith A.¹,Ou Boxin¹,Hurst W. Jeffrey¹

Affiliation:

1. The Hershey Company, P.O. Box 805, Hershey, Pennsylvania 17033-0805; Department of Food Science and Technology, Cornell University, Geneva, New York 14456; and Brunswick Laboratories, 6 Thacher Lane, Wareham, Massachusetts 02571

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf060290o

Reference37 articles.

1. Ultee, A. J.; van Dorsen, J. Bijdrage tot de kennis der op Java gecultiveerde cacaosooten. InJava Agriculture Station Report 33; 1909.

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