Effect of the Number of Flavanol Units on the Antioxidant Activity of Procyanidin Fractions Isolated from Chocolate
Author:
Affiliation:
1. Unité de Brasserie et des Industries Alimentaires, Université catholique de Louvain, Croix du Sud, 2/Bte7, B-1348 Louvain-la-Neuve, Belgium
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf030349g
Reference47 articles.
1. HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity
2. Procyanidin Content and Variation in Some Commonly Consumed Foods
3. Cacao procyanidins: major flavanoids and identification of some minor metabolites
4. Cocoa and Chocolate: Composition, Bioavailability, and Health Implications
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