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    Results: 2

    1.

    Stability of cocoa antioxidants and flavan-3-ols over time.

    Hurst WJ, Payne MJ, Miller KB, Stuart DA.

    J Agric Food Chem. 2009 Oct 28;57(20):9547-50. doi: 10.1021/jf901457s.

    PMID:
    20560624
    [PubMed - indexed for MEDLINE]

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    2.

    Survey of commercially available chocolate- and cocoa-containing products in the United States. 2. Comparison of flavan-3-ol content with nonfat cocoa solids, total polyphenols, and percent cacao.

    Miller KB, Hurst WJ, Flannigan N, Ou B, Lee CY, Smith N, Stuart DA.

    J Agric Food Chem. 2009 Oct 14;57(19):9169-80. doi: 10.1021/jf901821x.

    PMID:
    19754118
    [PubMed - indexed for MEDLINE]

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