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6Changes in the flavan-3-ols, anthocyanins, and flavanols composition of cocoa beans of different Theobroma cacao L. groups affected by roasting conditions, European Food Research and Technology Suppressive Effects of Cacao Polyphenols on the Development of Atherosclerosis in Apolipoprotein E-Deficient Mice, Lipid Hydroperoxide-Derived Modification of Biomolecules Analysis of catechins and proanthocyanidins in grape seeds by HPLC with photodiode array detection, Chromatographia Phytochemical compositions of extract from peel of hawthorn fruit, and its antioxidant capacity, cell growth inhibition, and acetylcholinesterase inhibitory activity, BMC Complementary and Alternative Medicine