title: Phenol antioxidant quantity and quality in foods: cocoa, dark chocolate, and milk chocolate.
authors.affiliation: Department of Chemistry, The University of Scranton, Scranton, Pennsylvania 18510-4626, USA. vinson@uofs.edu
authors.forename: J A
authors.initials: JA
authors.lastname: Vinson
authors.forename: J
authors.initials: J
authors.lastname: Proch
authors.forename: L
authors.initials: L
authors.lastname: Zubik
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D002099:Cacao / Q000737:chemistry*; D002851:Chromatography, High Pressure Liquid; D005419:Flavonoids; D006801:Humans; D015227:Lipid Peroxidation; D008077:Lipoproteins, LDL / Q000097:blood / Q000737:chemistry; D010636:Phenols / Q000032:analysis*; D010936:Plant Extracts / Q000737:chemistry; D011108:Polymers / Q000032:analysis*; D059808:Polyphenols
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D008077:Lipoproteins, LDL; D010636:Phenols; D010936:Plant Extracts; D011108:Polymers; D059808:Polyphenols