Polyphenols, methylxanthines, and antioxidant capacity of chocolates produced in Serbia

Journal of Food Composition and Analysis

Volumn 41, Issue , 2015, Pages 137-143

  Todorovic, Vanja ^a   Redovnikovic, Ivana Radojcic ^b   Todorovic, Zoran ^c   Jankovic, Goran ^a   Dodevska, Margareta ^a   Sobajic, Sladjana ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF ZAGREB   (Croatia)

^c UNIVERSITY OF NI   (Serbia)

Author keywords

ABTS; Chocolate; DPPH; Food analysis; Food composition; FRAP; ORAC; Polyphenol content; Theobromine

Indexed keywords

EID: 84925115741     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2015.01.018     Document Type: Article

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