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The Determination of Methylxanthines in Chocolate and Cocoa by Different Separation Techniques: HPLC, Instrumental TLC, and MECC

✍ Scribed by Menguy, Laurence; Prim, Damien; Carlin-Sinclair, Abel; Marc, Iman

Book ID: 120429333
Publisher: American Chemical Society
Year: 2009
Tongue: English
Weight: 379 KB
Volume: 86
Category: Article
ISSN: 0021-9584
DOI: 10.1021/ed086p1307

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