Chocolate as a source of tea flavonoids
- 1 August 1999
- journal article
- Published by Elsevier in The Lancet
- Vol. 354 (9177) , 488
- https://doi.org/10.1016/s0140-6736(99)02267-9
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Optimization of a Quantitative Method for the Determination of Catechins in Fruits and LegumesJournal of Agricultural and Food Chemistry, 1998
- Tea flavonoids and cardiovascular diseases: A reviewCritical Reviews in Food Science and Nutrition, 1997
- Tea and cancer prevention: An evaluation of the epidemiologic literatureNutrition and Cancer, 1997
- Antioxidants in chocolateThe Lancet, 1996