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

✍ Scribed by 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.

Book ID: 111869152
Publisher: American Chemical Society
Year: 1999
Tongue: English
Weight: 48 KB
Volume: 47
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf990317m

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