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)

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