Showing Publication (KI WON 2003)

Ki Won, L., Young Jun K., Hyong Joo, L., Chang Yong L. (2003) Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine. Journal of Agricultural and Food Chemistry 51:7292-7295 PubMed (14640573)

Abbreviation: KI WON 2003

Pubmed ID: 14640573