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Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks
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Roasting-induced changes in cocoa beans with respect to the mood pyramid
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Investigating the biological activity of imidazolium aurate salts
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In vitro anti-atherogenic properties of N-heterocyclic carbene aurate(I) compounds
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In vitro biological activities of gold(I) and gold(III) bis(N-heterocyclic carbene) complexes