Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder

por González-Barrio, Rocío, Nuñez-Gomez, Vanesa, Cienfuegos-Jovellanos, Elena, García-Alonso, Francisco Javier, Periago-Castón, Mª Jesús
Publicado 2020