HPLC Method for the Quantification of Procyanidins in Cocoa...

Journal of Agricultural and Food Chemistry 1999 Vol. 47; Iss. 10

HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity

Adamson, Gary E., Lazarus, Sheryl A., Mitchell, Alyson E., Prior, Ronald L., Cao, Guohua, Jacobs, Pieter H., Kremers, Bart G., Hammerstone, John F., Rucker, Robert B., Ritter, Karl A.
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Volume:
47
Year:
1999
Language:
english
Pages:
5
DOI:
10.1021/jf990317m
File:
PDF, 48 KB
english, 1999
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