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November 20, 1999Journal of Agricultural and Food Chemistry

Phenol Antioxidant Quantity and Quality in Foods:  Cocoa, Dark Chocolate, and Milk Chocolate

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Authors

JVJoe A. VinsonUniversity of ScrantonJPJohn ProchUniversity of ScrantonLZLigia ZubikUniversity of Scranton

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Cite This Study

Vinson et al. (1999) studied this question.

synapsesocial.com/papers/6a70b778febe604dd7097be5https://doi.org/10.1021/jf990312p
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