E44C51C8-978F-4646-8BAA-D7F01FD55FC1The Impact of Cocoa Processing on Flavanol Content Absorption and Health EffectsResearch GrantBB/G005702/12512EF1C-401B-4222-9869-A770D4C5FAC7BBSRCINCOME_ACTUAL31946346C4FE0F-9EC4-45A7-B253-FC9895D8A67EThe effect of processing on chlorogenic acid content of commercially available coffee.Food chemistryeb1503bdd9ceddd8cc3887a02edeb9deMills CE2013-01-01http://dx.doi.org/10.1016/j.foodchem.2013.06.01423993490http://ukpmc.ac.uk/abstract/MED/239934900308-8146http://europepmc.org/abstract/MED/239934901414Journal Article/Review545c909c6c39a3.70368339