The effect of processing on chlorogenic acid content of commercially available coffee. (2013)
Attributed to:
The Impact of Cocoa Processing on Flavanol Content Absorption and Health Effects
funded by
BBSRC
Abstract
No abstract provided
Bibliographic Information
Digital Object Identifier: http://dx.doi.org/10.1016/j.foodchem.2013.06.014
PubMed Identifier: 23993490
Publication URI: http://europepmc.org/abstract/MED/23993490
Type: Journal Article/Review
Volume: 141
Parent Publication: Food chemistry
Issue: 4
ISSN: 0308-8146