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Bioactive Compounds from Theobroma cacao: Effect of Isolation and Safety Evaluation

María de la Luz Cádiz-Gurrea1,2, Ignacio Fernández de Las Nieves3, Luis Manuel Aguilera Saez3

  • 1Department of Analytical Chemistry, University of Granada, c/Fuentenueva s/n, 18071, Granada, Spain. mluzcadiz@ugr.es.

Plant Foods for Human Nutrition (Dordrecht, Netherlands)
|October 17, 2018
PubMed

Keywords:
Food analysisHPLC-ESI-TOF-MSIsolationPolyphenolsTheobroma cacao

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