González-Barrio, R., Nuñez-Gomez, V., Cienfuegos-Jovellanos, E., García-Alonso, F. J., & Periago-Castón, M. J. (2020). Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder. Foods.

González-Barrio, Rocío, Vanesa Nuñez-Gomez, Elena Cienfuegos-Jovellanos, Francisco Javier García-Alonso, och Mª Jesús Periago-Castón. "Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder." Foods 2020.

González-Barrio, Rocío, et al. "Improvement of the Flavanol Profile and the Antioxidant Capacity of Chocolate Using a Phenolic Rich Cocoa Powder." Foods 2020.