Polyphenols in Cocoa and Cocoa Products: Is There a Link Between Antioxidant Properties and Health?

Molecules - Switzerland
doi 10.3390/molecules13092190
Full Text
Abstract

Available in full text

Date
Authors
Publisher

MDPI AG

Related search

Cocoa Polyphenols (Theobroma Cacao) as Natural Amazonian Antioxidant in Sausage Fresh.

2017English

Heterosis and Heritability Estimates of Purine Alkaloids and Polyphenols in Cocoa

African Crop Science Journal
2016English

Use of Cocoa Polyphenols (Theobroma Cacao) as Natural Amazonian Antioxidant in the Elaboration of Sausage Fresh

2017English

Cocoa and Chocolate in Human Health and Disease

Antioxidants and Redox Signaling
Cell BiologyMolecular BiologyBiochemistryClinical BiochemistryMedicinePhysiology
2011English

Is There a Link Between Dementia and Cancer?

Aging Health
2010English

Is There a Link Between COQ6 and Schwannomatosis?

Genetics in Medicine
MedicineGenetics
2015English

Physical Interactions Between Cupuassu and Cocoa Fats

Grasas y Aceites
Organic ChemistryFood Science
2003English

Hydrocolloids in Forming Properties of Cocoa Syrups

International Journal of Food Properties
Food Science
2003English

Cocoa By-Products and Their Utilization as Fertilizer Materials /

1926English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2024 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy