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Über den Magnesiumgehalt in Rohkakao und in Kakaofertigprodukten = Magnesium in raw cocoa and finished cocoa productsDÜRBECK, C; BERGHAMMER, A; KNEZEVIC, G et al.Zucker- und Süsswaren-Wirtschaft. 1995, Vol 48, Num 5, pp 208-209, issn 0373-0204Article

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Temperature influences epimerization and composition of flavanol monomers, dimers and trimers during cocoa bean roastingKOTHE, Lisa; ZIMMERMANN, Benno F; GALENSA, Rudolf et al.Food chemistry. 2013, Vol 141, Num 4, pp 3656-3663, issn 0308-8146, 8 p.Article

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