Characterization of primary standards for use in the HPLC analysis of the procyanidin content of cocoa and chocolate containing products

Molecules

Volumn 14, Issue 10, 2009, Pages 4136-4146

  Hurst, William J ^a   Stanley, Bruce ^b   Glinski, Jan A ^c   Davey, Matthew ^c   Payne, Mark J ^a   Stuart, David A ^a  

^a The Hershey Company   (United States)

^b PENN STATE MILTON S HERSHEY MEDICAL CENTER   (United States)

^c Planta Analytica LLC   (United States)

Author keywords

Chocolate; Cocoa; Flavanols; HPLC; MALDI; Mass spectrometry; Procyanidin; Reference standards

Indexed keywords

BIFLAVONOID; CATECHIN; PROANTHOCYANIDIN; PROCYANIDIN;

ARTICLE; CACAO; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; STANDARD;

BIFLAVONOIDS; CACAO; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; PROANTHOCYANIDINS; REFERENCE STANDARDS; SPECTROMETRY, MASS, MATRIX-ASSISTED LASER DESORPTION-IONIZATION;

EID: 70350506130     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules14104136     Document Type: Article

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