HPTLC fingerprint profile analysis of cocoa...

Food Chemistry 2017 / 9

HPTLC fingerprint profile analysis of cocoa proanthocyanidins depending on origin and genotype

Pedan, Vasilisa, Weber, Carlo, Do, Tiên, Fischer, Norbert, Reich, Eike, Rohn, Sascha
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2017.08.109
Date:
September, 2017
File:
PDF, 560 KB
english, 2017
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