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From Cocoa to Chocolate: Effect of Processing on Flavanols and Methylxanthines and Their Mechanisms of Action.
Goya, Luis; Kongor, John Edem; de Pascual-Teresa, Sonia.
Affiliation
  • Goya L; Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain.
  • Kongor JE; Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain.
  • de Pascual-Teresa S; Department of Metabolism and Nutrition, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Jose Antonio Novais 10, 28040 Madrid, Spain.
Int J Mol Sci ; 23(22)2022 Nov 18.
Article in En | MEDLINE | ID: mdl-36430843
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cacao / Chocolate Language: En Journal: Int J Mol Sci Year: 2022 Type: Article Affiliation country: Spain
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cacao / Chocolate Language: En Journal: Int J Mol Sci Year: 2022 Type: Article Affiliation country: Spain