Chocolate contains additional flavonoids not found in tea
- 1 November 1999
- journal article
- Published by Elsevier in The Lancet
- Vol. 354 (9192) , 1825
- https://doi.org/10.1016/s0140-6736(05)70599-7
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant CapacityJournal of Agricultural and Food Chemistry, 1999
- Chocolate as a source of tea flavonoidsThe Lancet, 1999
- Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass SpectrometryJournal of Agricultural and Food Chemistry, 1999
- High‐pressure liquid chromatography of apple juice phenolic compoundsJournal of the Science of Food and Agriculture, 1981