Chocolate and red wine - A comparison between flavonoids content

Food Chemistry

Volumn 120, Issue 1, 2010, Pages 109-112

  Pimentel, Fernanda Araujo ^a   Nitzke, Julio Alberto ^a   Klipel, Cláudia Blauth ^a   Jong, Erna Vogt de ^a  

^a FEDERAL UNIVERSITY OF RIO GRANDE DO SUL   (Brazil)

Author keywords

Dark chocolate; Flavonoids; Polyphenols; Red wine

Indexed keywords

CATECHIN; FLAVONOID; POLYPHENOL; VANILLIN;

ARTICLE; CACAO; COLOR; CONTROLLED STUDY; FAT CONTENT; FOOD INTAKE; NUTRIENT CONTENT; RED WINE; SPECTROPHOTOMETRY;

THEOBROMA CACAO;

EID: 71349084349     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.09.078     Document Type: Article

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