Article Versions Notes

Cantele C, Rojo-Poveda O, Bertolino M, Ghirardello D, Cardenia V, Barbosa-Pereira L, Zeppa G. In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell. Foods. 2020; 9(6):715. https://doi.org/10.3390/foods9060715

Cantele, Carolina, Olga Rojo-Poveda, Marta Bertolino, Daniela Ghirardello, Vladimiro Cardenia, Letricia Barbosa-Pereira, and Giuseppe Zeppa. 2020. "In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell" Foods 9, no. 6: 715. https://doi.org/10.3390/foods9060715

Cantele, C., Rojo-Poveda, O., Bertolino, M., Ghirardello, D., Cardenia, V., Barbosa-Pereira, L., & Zeppa, G. (2020). In Vitro Bioaccessibility and Functional Properties of Phenolic Compounds from Enriched Beverages Based on Cocoa Bean Shell. Foods, 9(6), 715. https://doi.org/10.3390/foods9060715