High-Performance Liquid Chromatography Separation and Purification of Cacao (Theobroma cacao L.) Procyanidins According to Degree of Polymerization Using a Diol Stationary Phase

✍ Scribed by Kelm, Mark A.; Johnson, J. Chris; Robbins, Rebecca J.; Hammerstone, John F.; Schmitz, Harold H.

• Book ID: 111869799
• Publisher: American Chemical Society
• Year: 2006
• Tongue: English
• Weight: 100 KB
• Volume: 54
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf0525941