Pearson, D A <br/><br/>
Inhibition of in vitro low-density lipoprotein oxidation by oligomeric procyanidins present in chocolate and cocoas.  [electronic resource] 

 -  Methods in enzymology  2001 
 - 350-60 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0076-6879 
<br/><br/><label>Standard No.: </label>10.1016/s0076-6879(01)35257-6  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biflavonoids<br/>Biopolymers<br/>Cacao--chemistry<br/>Catechin--chemistry<br/>Humans<br/>In Vitro Techniques<br/>Lipoproteins, LDL--metabolism<br/>Male<br/>Oxidation-Reduction<br/>Proanthocyanidins