Work

Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

Year: 2000

Type: article

Source: Food Research International

DOI: 10.1016/s0963-9969(00)00068-5

Authors: Jan Wollgast, Elke Anklam

Institutions: European Commission, Joint Research Centre

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2086426631

FWCI: 5.216

Cites: 90

Cited by: 698

Related to: 9