Flavanol polymerization is a superior predictor of α-glucosidase inhibitory activity compared to flavanol or total polyphenol concentrations in cocoas prepared by variations in controlled fermentation and roasting of the same raw cocoa beans

Kathryn C. Racine, Brian D. Wiersema, Laura E. Griffin, Lauren A. Essenmacher, Andrew H. Lee, Helene Hopfer, Joshua D. Lambert, Amanda C. Stewart, Andrew P. Neilson

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