Stabilizing Effect of Ascorbic Acid on Flavan-3-ols and Dimeric Procyanidins from Cocoa
Qin Yan Zhu, John F. Hammerstone,Sheryl A. Lazarus,‡ Harold H. Schmitz, and Carl L. Keen*
J. Agric. Food Chem., 2003, 51 (3), pp 828–833
- DOI:
http://dx.doi.org/10.1021/jf020760o