Talk:Dark chocolate/GA1

GA Review

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Nominator: Rollinginhisgrave (talk · contribs) 02:57, 12 September 2024 (UTC)[reply]

Reviewer: CosXZ (talk · contribs) 19:17, 24 September 2024 (UTC)[reply]

GA review (see here for what the criteria are, and here for what they are not)
It is reasonably well written. a (prose, spelling, and grammar): b (MoS for lead, layout, word choice, fiction, and lists): It is factually accurate and verifiable, as shown by a source spot-check. a (references): b (citations to reliable sources): c (OR): d (copyvio and plagiarism): It is broad in its coverage. a (major aspects): b (focused): It follows the neutral point of view policy. Fair representation without bias: It is stable. No edit wars, etc.: It is illustrated by images, where possible and appropriate. a (images are tagged and non-free images have fair use rationales): b (appropriate use with suitable captions):
Overall: Pass/Fail:
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Overall the images are good and are appropriate. Cos ^{(X + Z)} 19:17, 24 September 2024 (UTC)[reply]

as of 2017, no high-quality clinical research had been conducted to evaluate the effects of compounds found in cocoa on physiological outcomes, such as blood pressure, Where is this mentioned in [51]
Flavanols found in dark chocolate include the monomers catechin and epicatechin, and (to a lesser extent) the polymeric procyanidins, which remain under laboratory research. Where is this mentioned in [51]

Single source dark chocolates are often from countries such as Ecuador and Venezuela. Fruity, astringent and acidic flavors are highlighted in these chocolates, while flavors of smoke and mold flavors are avoided as they cannot be removed by further processing. Not mentioned in the page of this statements' source.