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코코아 가루 (Korean Wikipedia)

Analysis of information sources in references of the Wikipedia article "코코아 가루" in Korean language version.

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3doi.org
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2nih.gov
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2web.archive.org
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1flexicon.com
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1usda.gov
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1consumerlab.com
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1thenibble.com
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1europa.eu
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1hc-sc.gc.ca
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1ca.gov
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ca.gov

oehha.ca.gov

consumerlab.com

doi.org

dx.doi.org

  • Miller, Kenneth B.; Jeffery Hurst, William; Payne, Mark J.; Stuart, David A.; Apgar, Joan; Sweigart, Daniel S.; Ou, Boxin (2008). “Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders”. 《Journal of Agricultural and Food Chemistry》 56 (18): 8527–8533. doi:10.1021/jf801670p. PMID 18710243. 
  • Sanbongi, Chiaki; Osakabe, Naomi; Natsume, Midori; Takizawa, Toshio; Gomi, Shuichi; Osawa, Toshihiko (1998). “Antioxidative Polyphenols Isolated from Theobroma cacao”. 《Journal of Agricultural and Food Chemistry》 46 (2): 454–457. doi:10.1021/jf970575o. PMID 10554262. 
  • Arlorio, Marco; Locatelli, Monica; Travaglia, Fabiano; Coïsson, Jean-Daniel; Del Grosso, Erika; Minassi, Alberto (2008). “Roasting impact on the contents of clovamide (N-caffeoyl-L-DOPA) and the antioxidant activity of cocoa beans (Theobroma cacao L.)”. 《Food Chemistry》 106 (3): 967–975. doi:10.1016/j.foodchem.2007.07.009. 

europa.eu

eur-lex.europa.eu

flexicon.com

hc-sc.gc.ca

nih.gov

ncbi.nlm.nih.gov

  • Miller, Kenneth B.; Jeffery Hurst, William; Payne, Mark J.; Stuart, David A.; Apgar, Joan; Sweigart, Daniel S.; Ou, Boxin (2008). “Impact of Alkalization on the Antioxidant and Flavanol Content of Commercial Cocoa Powders”. 《Journal of Agricultural and Food Chemistry》 56 (18): 8527–8533. doi:10.1021/jf801670p. PMID 18710243. 
  • Sanbongi, Chiaki; Osakabe, Naomi; Natsume, Midori; Takizawa, Toshio; Gomi, Shuichi; Osawa, Toshihiko (1998). “Antioxidative Polyphenols Isolated from Theobroma cacao”. 《Journal of Agricultural and Food Chemistry》 46 (2): 454–457. doi:10.1021/jf970575o. PMID 10554262. 

thenibble.com

usda.gov

ndb.nal.usda.gov

web.archive.org