1. Christine Counet, Delphine Callemien, Sonia Collin: Chocolate and cocoa: New sources of trans-resveratrol and trans-piceid Food Chemistry. 2006 ;98(4):649-657.
  2. Hurst WJ, Glinski JA, Miller KB, Apgar J, Davey MH, Stuart DA: Survey of the trans-resveratrol and trans-piceid content of cocoa-containing and chocolate products. J Agric Food Chem. 2008 Sep 24;56(18):8374-8. doi: 10.1021/jf801297w. Epub 2008 Aug 30. [PubMed:18759443]