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Content of Total Phenolics, Flavan-3-Ols and Proanthocyanidins, Oxidative Stability and Antioxidant Capacity of Chocolate During Storage.
Laličić-Petronijević J, Komes D, Gorjanović S, Belščak-Cvitanović A, Pezo L, Pastor F, Ostojić S, Popov-Raljić J, Sužnjević D. Laličić-Petronijević J, et al. Among authors: pastor f. Food Technol Biotechnol. 2016 Mar;54(1):13-20. doi: 10.17113/ftb.54.01.16.4014. Food Technol Biotechnol. 2016. PMID: 27904388 Free PMC article.
325 results