Godočiková, L. ., Ivanišová, E. ., Árvay, J. ., Petrová, J. . and Kačániová, M. . (2016) “The comparison of biological activity of chocolates made by different technological procedures”, Potravinarstvo Slovak Journal of Food Sciences, 10(1), pp. 316–322. doi: 10.5219/628.