Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine

595 indexed citations

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This paper, published in 2003, received 595 indexed citations. Written by Ki Won Lee, Young Jun Kim, Hyong Joo Lee and Chang Yong Lee covering the research area of Pathology and Forensic Medicine and Biochemistry. It is primarily cited by scholars working on Biochemistry (297 citations), Food Science (282 citations) and Plant Science (107 citations). Published in Journal of Agricultural and Food Chemistry.

Countries where authors are citing Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine

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Fields of papers citing Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine

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Physical SciencesHealth SciencesLife SciencesSocial Sciences

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This paper is also available at doi.org/10.1021/jf0344385.

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