La Mantia, A.; Ianni, F.; Schoubben, A.; Cespi, M.; Lisjak, K.; Guarnaccia, D.; Sardella, R.; Blasi, P.
Effect of Cocoa Roasting on Chocolate Polyphenols Evolution. Antioxidants 2023, 12, 469.
https://doi.org/10.3390/antiox12020469
AMA Style
La Mantia A, Ianni F, Schoubben A, Cespi M, Lisjak K, Guarnaccia D, Sardella R, Blasi P.
Effect of Cocoa Roasting on Chocolate Polyphenols Evolution. Antioxidants. 2023; 12(2):469.
https://doi.org/10.3390/antiox12020469
Chicago/Turabian Style
La Mantia, Alessandro, Federica Ianni, Aurélie Schoubben, Marco Cespi, Klemen Lisjak, Davide Guarnaccia, Roccaldo Sardella, and Paolo Blasi.
2023. "Effect of Cocoa Roasting on Chocolate Polyphenols Evolution" Antioxidants 12, no. 2: 469.
https://doi.org/10.3390/antiox12020469
APA Style
La Mantia, A., Ianni, F., Schoubben, A., Cespi, M., Lisjak, K., Guarnaccia, D., Sardella, R., & Blasi, P.
(2023). Effect of Cocoa Roasting on Chocolate Polyphenols Evolution. Antioxidants, 12(2), 469.
https://doi.org/10.3390/antiox12020469