Effect of ingestion of dark chocolates with similar lipid composition and different cocoa content on antioxidant and lipid status in healthy humans

✍ Scribed by Daniele Lettieri-Barbato; Debora Villaño; Bram Beheydt; Fiorella Guadagni; Isabel Trogh; Mauro Serafini

• Book ID: 113626462
• Publisher: Elsevier Science
• Year: 2012
• Tongue: English
• Weight: 277 KB
• Volume: 132
• Category: Article
• ISSN: 0308-8146
• DOI: 10.1016/j.foodchem.2011.11.109