Predictive relationship between polyphenol and nonfat cocoa solids content of chocolate

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 1, 2008, Pages 260-265

  Cooper, Karen A ^a   Campos Giménez, Esther ^a   Alvarez, Diego Jiménez ^a   Rytz, Andreas ^a   Nagy, Kornél ^a   Williamson, Gary ^a  

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Antioxidant; Chocolate; Cocoa; Epicatechin; Polyphenols; Procyanidins; Theobromine

Indexed keywords

CATECHIN; FLAVONOID; PHENOL DERIVATIVE; POLYPHENOLS; THEOBROMINE; UNCLASSIFIED DRUG;

ARTICLE; CACAO; CHEMISTRY; CHROMATOGRAPHY;

CACAO; CATECHIN; CHROMATOGRAPHY; FLAVONOIDS; PHENOLS; THEOBROMINE;

THEOBROMA; THEOBROMA CACAO;

EID: 38549170353     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf072153c     Document Type: Article

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