Title: Review on Polyphenols in Theobroma Cacao: Changes in Composition during the Manufacture of Chocolate and Methodology for Identification and Quantification.
Citation: Food Research International vol. 33 p. 423-447
Publication Year: 2000
JRC N°: JRC21470
URI: http://publications.jrc.ec.europa.eu/repository/handle/JRC21470
Type: Articles in periodicals and books
Abstract: Abstract not available
JRC Directorate:Institute for Health and Consumer Protection Historical Collection

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