From cocoa to chocolate: Effect of processing on flavanols and methylxanthines and their mechanisms of action
This article belongs to the Special Issue The Mechanism of Action of Food Components in Disease Prevention 2022.
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| Main Authors: | , , |
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| Other Authors: | |
| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Multidisciplinary Digital Publishing Institute
2022
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| Subjects: | Cocoa processing, Molecular mechanism, Chocolate, Methylxanthine, Flavanol, Polyphenol, |
| Online Access: | http://hdl.handle.net/10261/303168 |
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