Title: Review on Polyphenols in Theobroma Cacao: Changes in Composition during the Manufacture of Chcolate and Methodology for Identification and Quantification.
Authors: WOLLGAST J.ANKLAM Elke
Citation: Food Research International vol. 33 p. 423-447
Publication Year: 2000
JRC N°: JRC19487
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC19487
Type: Articles in Journals
Abstract: Abstract not available
JRC Institute:Institute for Health and Consumer Protection

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