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Volumn 51, Issue 2, 2013, Pages 929-935

Chemical composition of cupuassu (Theobroma grandiflorum) and cocoa (Theobroma cacao) liquors and their effects on streptozotocin-induced diabetic rats

Author keywords

Chocolate; Cocoa; Cupuassu; Streptozotocin induced diabetes; Theobroma grandiflorum

Indexed keywords

ANTIOXIDANT CAPACITY; CHEMICAL COMPOSITIONS; CHOCOLATE; CUPUASSU; DOSE-DEPENDENT MANNER; LIPID PEROXIDATION; POLYPHENOL CONTENT; THEOBROMA GRANDIFLORUM;

EID: 84875239471     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.019     Document Type: Article
Times cited : (48)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.