Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders-Reference-Cited by-同舟云学术

Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders

Published:2008-08-19 Issue:18 Volume:56 Page:8527-8533
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,Hurst William Jeffery¹,Payne Mark J.¹,Stuart David A.¹,Apgar Joan¹,Sweigart Daniel S.¹,Ou Boxin¹

Affiliation:

1. Hershey Center for Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, Pennsylvania 17033, and Brunswick Laboratories, 50 Commerce Way, Norton, Massachusetts 02766

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf801670p

Reference35 articles.

1. U.S. Department of Agriculture. Tropical Products: World Markets and Trade. U.S. Cocoa Trade. March 2001; http://www.fas.usda.gov.

2. Cuatrecasas, J.Bulletin of the United States National Museum.Cacao and Its Allies: A Taxonomic Revision of the Genus Theobroma;Smithsonian Institute:Washington, DC, 1964; Vol.35, pp379−614.

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