From cocoa to chocolate: Effect of processing on flavanols and methylxanthines and their mechanisms of action

From cocoa to chocolate: Effect of processing on flavanols and methylxanthines and their mechanisms of action

This article belongs to the Special Issue The Mechanism of Action of Food Components in Disease Prevention 2022.

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Bibliographic Details
Main Authors: Goya, Luis, Kongor, John Edem, Pascual-Teresa, Sonia de
Other Authors: Ministerio de Ciencia, Innovación y Universidades (España)
Format: artículo biblioteca
Language:English
Published: Multidisciplinary Digital Publishing Institute 2022
Subjects:Cocoa processing, Molecular mechanism, Chocolate, Methylxanthine, Flavanol, Polyphenol,
Online Access:http://hdl.handle.net/10261/303168
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Summary:This article belongs to the Special Issue The Mechanism of Action of Food Components in Disease Prevention 2022.

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