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8. Preservation of cocoa antioxidant activity, total polyphenols, flavan-3-ols, and procyanidin content in foods prepared with cocoa powder. Stahl L; Miller KB; Apgar J; Sweigart DS; Stuart DA; McHale N; Ou B; Kondo M; Hurst WJ J Food Sci; 2009 Aug; 74(6):C456-61. PubMed ID: 19723182 [TBL] [Abstract][Full Text] [Related]
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