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1
Procyanidin dimer B2 [epicatechin-(4β-8)-epicatechin] in human plasma after the consumption of a flavanol-rich cocoa
Procyanidin dimer B2 [epicatechin-(4β-8)-epicatechin] in human plasma after the consumption of a flavanol-rich cocoa
RR Holt | Cadmus journal ser | 2002
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2
Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans
Effects of cocoa powder and dark chocolate on LDL oxidative susceptibility and prostaglandin concentrations in humans
Y Wan et al | Cadmus journal ser | 2001
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3
Microwave Dielectric Properties and Specific Heat of cocoa Mass as a Function of Temperature
Microwave Dielectric Properties and Specific Heat of cocoa Mass as a Function of Temperature
Eun Jung Lee... | Korean Society of Food Science and Technology | 2001
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4
Microwave Roasting에 의한 Cocoa Bean의 Methyl Pyrazine류의 변화
Microwave Roasting에 의한 Cocoa Bean의 Methyl Pyrazine류의 변화
이주희 | 한국식품과학회 | 2000
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5
마이크로파 Roasting 중 Cocoa Mass의 이화학적 성분 변화
마이크로파 Roasting 중 Cocoa Mass의 이화학적 성분 변화
김석신 | 한국식품과학회 | 2000
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6
CODEX ALIMENTARIUS 11 : Sugars, cocoa products and chocolate and miscellaneous products
CODEX ALIMENTARIUS 11 : Sugars, cocoa products and chocolate and miscellaneous products
FAO and WHO | FAO and WHO | 1994
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