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Keywords: Chlorogenic acids
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Journal Articles
Journal:
Nutrition & Food Science
Nutrition & Food Science (2015) 45 (2): 326–335.
Published: 09 March 2015
..., theobromine and theophylline, phenolic compounds, mainly chlorogenic acid and dicaffeoylquinic acids, saponins and minerals (Bravo et al., 2007 ; Dutra et al., 2010 ; Ramirez-Mares et al., 2004 ; Heck et al., 2008 ; Bastos, 2007). YM consumption in the population...
