Stability of cocoa antioxidants and flavan-3-ols over time

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 20, 2009, Pages 9547-9550

  Hurst, W Jeffrey ^a   Payne, Mark J ^a   Miller, Kenneth B ^a   Stuart, David A ^a  

^a The Hershey Company   (United States)

Author keywords

Antioxidant; Catechin; Chocolate; Cocoa; Epicatechin; Flavan 3 ol; Procyanidins

Indexed keywords

ANTIOXIDANT; FLAVAN 3 OL; FLAVAN-3-OL; FLAVONOID; PLANT EXTRACT;

ARTICLE; CACAO; CHEMISTRY; FOOD HANDLING;

ANTIOXIDANTS; CACAO; FLAVONOIDS; FOOD HANDLING; PLANT EXTRACTS;

THEOBROMA CACAO;

EID: 70350310091     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf901457s     Document Type: Article

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