Work

Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid

Year: 2005

Type: article

Source: Food Chemistry

DOI: 10.1016/j.foodchem.2005.06.030

Authors: Christine Counet, Delphine Callemien, Sonia Collin

Institution: UCLouvain

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: closed

OpenAlex ID: W2058354190

FWCI: 7.946

Cites: 52

Cited by: 182

Related to: 9