Evaluation of the effect of processing on cocoa polyphenols: antiradical activity, anthocyanins and procyanidins profiling from raw beans to chocolate

Publisher： John Wiley & Sons Inc

E-ISSN： 1365-2621|50|3|840-848

ISSN： 0950-5423

Source： INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Vol.50, Iss.3, 2015-03, pp. : 840-848

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