Antihypertensive effect of a polyphenol-rich cocoa powder industrially processed to preserve the original flavonoids of the cocoa beans.
- DOI
- 10.1021/jf804045b
- Published
- 2009-07-01
- Container
- J Agric Food Chem
- Publisher
- Not recorded
- Open access
- no
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.1021/jf804045b,
title = {Antihypertensive effect of a polyphenol-rich cocoa powder industrially processed to preserve the original flavonoids of the cocoa beans.},
author = {Cienfuegos-Jovellanos E and Quiñones Mdel M and Muguerza B and Moulay L and Miguel M and Aleixandre A.},
year = {2009},
journal = {J Agric Food Chem},
doi = {10.1021/jf804045b},
url = {https://doi.org/10.1021/jf804045b}
}RIS
TY - JOUR TI - Antihypertensive effect of a polyphenol-rich cocoa powder industrially processed to preserve the original flavonoids of the cocoa beans. AU - Cienfuegos-Jovellanos E AU - Quiñones Mdel M AU - Muguerza B AU - Moulay L AU - Miguel M AU - Aleixandre A. PY - 2009 JO - J Agric Food Chem DO - 10.1021/jf804045b UR - https://doi.org/10.1021/jf804045b ER -
APA
E, C., M, Q. M., B, M., L, M., M, M., & A., A. (2009). Antihypertensive effect of a polyphenol-rich cocoa powder industrially processed to preserve the original flavonoids of the cocoa beans.. J Agric Food Chem. https://doi.org/10.1021/jf804045b
Source records
- europe-pmc · retrieved 2026-11-10T07:16:36.009Z