HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity

Adamson, Gary E., Lazarus, Sheryl A., Mitchell, Alyson E., Prior, Ronald L., Cao, Guohua, Jacobs, Pieter H., Kremers, Bart G., Hammerstone, John F. +3 more·1999·Journal of Agricultural and Food Chemistry

DOI 10.1021/jf990317m

Cited by (401)

Items 101–200 of 401

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