González-Barrio, R.; Nuñez-Gomez, V.; Cienfuegos-Jovellanos, E.; GarcÃa-Alonso, F.J.; Periago-Castón, M.J.
Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder. Foods 2020, 9, 189.
https://doi.org/10.3390/foods9020189
AMA Style
González-Barrio R, Nuñez-Gomez V, Cienfuegos-Jovellanos E, GarcÃa-Alonso FJ, Periago-Castón MJ.
Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder. Foods. 2020; 9(2):189.
https://doi.org/10.3390/foods9020189
Chicago/Turabian Style
González-Barrio, RocÃo, Vanesa Nuñez-Gomez, Elena Cienfuegos-Jovellanos, Francisco Javier GarcÃa-Alonso, and Mª Jesús Periago-Castón.
2020. "Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder" Foods 9, no. 2: 189.
https://doi.org/10.3390/foods9020189
APA Style
González-Barrio, R., Nuñez-Gomez, V., Cienfuegos-Jovellanos, E., GarcÃa-Alonso, F. J., & Periago-Castón, M. J.
(2020). Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder. Foods, 9(2), 189.
https://doi.org/10.3390/foods9020189