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Journal: Foods, 2020
Volume: 9
Number: 189

Article: Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder
Authors: by Rocío González-Barrio, Vanesa Nuñez-Gomez, Elena Cienfuegos-Jovellanos, Francisco Javier García-Alonso and Mª Jesús Periago-Castón
Link: https://www.mdpi.com/2304-8158/9/2/189

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