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Autor:
PASINI, FEDERICA, VERARDO, VITO, CABONI, MARIA, Thayra MORENO TRUJILLO, Eduardo GUERRA HERNANDEZ, Belen GARCIA VILLANOVA, Elevina Pérez
Objectives. Cocoa is a food ingredient that is important for the contribution of flavor to foods but is also associated with beneficial effects on health. A number of studies have shown that cocoa is a rich source of flavanols (flavan-3-ol), the main
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______4094::ad60da5fc192c4104c9c54c7dbd46fc5
http://hdl.handle.net/11585/552352
http://hdl.handle.net/11585/552352
