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Identification of Procyanidins in Cocoa ( Theobroma cacao ) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry

✍ Scribed by Hammerstone, John F.; Lazarus, Sheryl A.; Mitchell, Alyson E.; Rucker, Robert; Schmitz, Harold H.

No coin nor oath required. For personal study only.

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