Flavanol and Flavonol Contents of Cocoa Powder Products: Influence of the Manufacturing Process
Author:
Affiliation:
1. Departament de Nutrició i Bromatologia, XARTA, INSA Facultat de Farmàcia, Universitat de Barcelona, Av. Joan XXIII s/n, Barcelona 08028, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0728754
Reference32 articles.
1. International Cocoa Association. Annual Report 2003–2004. London, U.K.http://www.icco.org/anrep/anrep0304english.pdf.
2. Differences in oxygen uptake but equivalent energy expenditure between a brief bout of cycling and running
3. Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine
4. Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification
5. Liquid chromatographic/electrospray ionization tandem mass spectrometric study of the phenolic composition of cocoa (Theobroma cacao)
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