Comparative study of UPLC-MS/MS and HPLC-MS/MS to determine procyanidins and alkaloids in cocoa samples

Journal of Food Composition and Analysis

Volumn 23, Issue 3, 2010, Pages 298-305

  Ortega, Nàdia ^a,b   Romero, Maria Paz ^a   Macià, Alba ^a   Reguant, Jordi ^b   Anglès, Neus ^b   Morelló, José Ramón ^b   Motilva, Maria Jose ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

^b R+D+i Department   (Spain)

Author keywords

Alkaloids; Cocoa; Food analysis; Food composition; HPLC; MS MS; Phenols; Procyanidins; Trace elements; UPLC

Indexed keywords

THEOBROMA CACAO;

EID: 77950370075     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2009.10.005     Document Type: Article

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