Improvement of the flavanol profile and the antioxidant capacity of chocolate using a phenolic rich cocoa powder

1. González-Barrio, R.
2. Nuñez-Gomez, V.
3. Cienfuegos-Jovellanos, E.
4. García-Alonso, F.J.
5. Periago-Castón, M.J.

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DOI: 10.3390/FOODS9020189 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus