The elemental composition of chocolates is related to cacao content and origin: A multi-element fingerprinting analysis of single origin chocolates

Classification and Regression Trees.

Alexander Gordon, Leo Breiman, Jerome H. Friedman et al. · Biometrics · 1984 · 23.9K citations

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Applied Linear Statistical Models

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Cocoa Has More Phenolic Phytochemicals and a Higher Antioxidant Capacity than Teas and Red Wine

Ki Won Lee, Young Jun Kim, Hyong Joo Lee et al. · Journal of Agricultural and Food Chemistry · 2003 · 745 citations

Agriculture, Food Science, Nutritional Sciences +16