黑巧克力 (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "黑巧克力" in Chinese language version.

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1books.google.com

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books.google.com

Notter, Ewald. The Art of the Chocolatier: From Classic Confections to Sensational Showpieces. John Wiley & Sons. 2011-01-18 [2021-11-13]. ISBN 978-0-470-39884-5. （原始内容存档于2022-05-23）（英语）.

doi.org

Ried, K.; Sullivan, T. R.; Fakler, P.; Frank, O. R.; Stocks, N. P. Effect of cocoa on blood pressure. The Cochrane Database of Systematic Reviews. 25 April 2017, 4 (4): CD008893. PMC 6478304 . PMID 28439881. doi:10.1002/14651858.CD008893.pub3. Ried, K.; Sullivan, T. R.; Fakler, P.; Frank, O. R.; Stocks, N. P. (25 April 2017). "Effect of cocoa on blood pressure". The Cochrane Database of Systematic Reviews. 4 (4): CD008893. doi:10.1002/14651858.CD008893.pub3. PMC 6478304. PMID 28439881.

nih.gov

ncbi.nlm.nih.gov

Ried, K.; Sullivan, T. R.; Fakler, P.; Frank, O. R.; Stocks, N. P. Effect of cocoa on blood pressure. The Cochrane Database of Systematic Reviews. 25 April 2017, 4 (4): CD008893. PMC 6478304 . PMID 28439881. doi:10.1002/14651858.CD008893.pub3. Ried, K.; Sullivan, T. R.; Fakler, P.; Frank, O. R.; Stocks, N. P. (25 April 2017). "Effect of cocoa on blood pressure". The Cochrane Database of Systematic Reviews. 4 (4): CD008893. doi:10.1002/14651858.CD008893.pub3. PMC 6478304. PMID 28439881.

pubmed.ncbi.nlm.nih.gov

Ried, K.; Sullivan, T. R.; Fakler, P.; Frank, O. R.; Stocks, N. P. Effect of cocoa on blood pressure. The Cochrane Database of Systematic Reviews. 25 April 2017, 4 (4): CD008893. PMC 6478304 . PMID 28439881. doi:10.1002/14651858.CD008893.pub3. Ried, K.; Sullivan, T. R.; Fakler, P.; Frank, O. R.; Stocks, N. P. (25 April 2017). "Effect of cocoa on blood pressure". The Cochrane Database of Systematic Reviews. 4 (4): CD008893. doi:10.1002/14651858.CD008893.pub3. PMC 6478304. PMID 28439881.

phys.org

Tara Mchugh. How dark chocolate is processed. PhysOrg. 2016-04-16 [2019-11-19]. （原始内容存档于2022-05-26）（美国英语）.

web.archive.org

Tara Mchugh. How dark chocolate is processed. PhysOrg. 2016-04-16 [2019-11-19]. （原始内容存档于2022-05-26）（美国英语）.
Notter, Ewald. The Art of the Chocolatier: From Classic Confections to Sensational Showpieces. John Wiley & Sons. 2011-01-18 [2021-11-13]. ISBN 978-0-470-39884-5. （原始内容存档于2022-05-23）（英语）.