| scholarly article | Q13442814 |
| P356 | DOI | 10.1021/JF0344385 |
| P8608 | Fatcat ID | release_c74hk37rf5fszhwo7sr7atglai |
| P698 | PubMed publication ID | 14640573 |
| P5875 | ResearchGate publication ID | 8988546 |
| P50 | author | Ki Won Lee | Q110415815 |
| Hyong Joo Lee | Q110415817 | ||
| P2093 | author name string | Young Jun Kim | |
| Chang Yong Lee | |||
| P2860 | cites work | Chocolate as a source of tea flavonoids | Q46573827 |
| P433 | issue | 25 | |
| P407 | language of work or name | English | Q1860 |
| P921 | main subject | wine | Q282 |
| red wine | Q1827 | ||
| phytochemistry | Q640068 | ||
| P304 | page(s) | 7292-7295 | |
| P577 | publication date | 2003-12-01 | |
| P1433 | published in | Journal of Agricultural and Food Chemistry | Q1024905 |
| P1476 | title | Cocoa has more phenolic phytochemicals and a higher antioxidant capacity than teas and red wine | |
| P478 | volume | 51 |
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| Q55256777 | The acute effects of cocoa flavanols on temporal and spatial attention. |
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