(1)
Chu, H.-L.; Fu, H.-X.; Chou, E.-K.; Lin, Y.-C. Phytochemical Component, and Antioxidant and Vasculo-Protective Activities of Taiwan Cocoa Polyphenols by Different Processing Methods. Ital. J. Food Sci. 2022, 34 (1), 114-123. https://doi.org/10.15586/ijfs.v34i1.2132.