Phenol antioxidant quantity and quality in foods: Cocoa, dark chocolate, and milk chocolate

被引：114

作者：

Vinson, JA ^{[1
]}

Proch, J

Zubik, L

机构：

[1] Univ Scranton, Dept Chem, Scranton, PA 18510 USA

[2] Univ Wroclaw, Inst Biochem & Mol Biol, PL-51184 Wroclaw, Poland

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 12期

关键词：

antioxidant; chocolate; cocoa; polyphenols; lipid peroxidation; low-density lipoproteins;

D O I：

10.1021/jf990312p

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

[No abstract available]

引用

页码：4821 / 4824

页数：4

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