Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

✍ Scribed by Jan Wollgast; Elke Anklam

• Book ID: 117671919
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 318 KB
• Volume: 33
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/s0963-9969(00)00068-5