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Polyphenols from Cocoa and Vascular Health—A Critical Review

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Influence of Fermentation and Drying Materials on the Contamination of Cocoa Beans by Ochratoxin A

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Toxins, Vol. 5, Iss. 12, 2013-11 ,pp. : 2310-2323

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Cocoa and Grape Seed Byproducts as a Source of Antioxidant and Anti-Inflammatory Proanthocyanidins

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Occurrence and Antioxidant Activity of C1 Degradation Products in Cocoa

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