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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| Auteurs principaux: | , , |
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| Autres auteurs: | |
| Format: | artículo biblioteca |
| Langue: | English |
| Publié: |
Multidisciplinary Digital Publishing Institute
2022
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| Sujets: | Cocoa processing, Molecular mechanism, Chocolate, Methylxanthine, Flavanol, Polyphenol, |
| Accès en ligne: | http://hdl.handle.net/10261/303168 |
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