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Analysis of Cocoa Proanthocyanidins Using Reversed Phase High-Performance Liquid Chromatography and Electrochemical

Todd H Stanley1, Andrew T Smithson2, Andrew P Neilson2

  • 1†Department of Food Science, The Pennsylvania State University, University Park, Pennsylvania 16802, United States.

Journal of Agricultural and Food Chemistry
|June 5, 2015
PubMed

Keywords:
Theobroma cacaoalkalizationcocoaelectrochemical detectionproanthocyanidins

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