A New Process To Develop a Cocoa Powder with Higher Flavonoid Monomer Content and Enhanced Bioavailability in Healthy Humans

Author:

Tomas-Barberán Francisco A.1,Cienfuegos-Jovellanos Elena1,Marín Alicia1,Muguerza Begoña1,Gil-Izquierdo Angel1,Cerdá Begoña1,Zafrilla Pilar1,Morillas Juana1,Mulero Juana1,Ibarra Alvin1,Pasamar María A.1,Ramón Daniel1,Espín Juan Carlos1

Affiliation:

1. Research Group on Quality, Safety and Bioactivity of Plant Food, Department of Food Science & Technology, CEBAS-CSIC, 30100 Campus de Espinardo, Murcia, Research & Development Department, Natraceutical Group, 46930-Valencia, Department of Clinic Nutrition, UCAM, 30107-Murcia, and Department of Biotechnology, IATA-CSIC, 46100-Burjassot, Valencia, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

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