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Volumn 95, Issue 4, 2012, Pages 1153-1160
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Determination of flavanol and procyanidin (by degree of polymerization 1-10) content of chocolate, cocoa liquors, powder(s), and cocoa flavanol extracts by normal phase high-performance liquid chromatography: Collaborative study
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Author keywords
[No Author keywords available]
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Indexed keywords
ACADEMIC INSTITUTIONS;
COCOA POWDER;
DEGREE OF POLYMERIZATION;
FLUORESCENT DETECTION;
HPLC METHOD;
MILK CHOCOLATE;
NORMAL PHASE;
PROCYANIDINS;
RELATIVE STANDARD DEVIATIONS;
REPRODUCIBILITIES;
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;
OLIGOMERS;
POLYMERIZATION;
COCOA;
BIFLAVONOID;
CATECHIN;
FLAVANONE DERIVATIVE;
LIPID;
PROANTHOCYANIDIN;
PROCYANIDIN;
ARTICLE;
CACAO;
CHEMICAL ANALYSIS;
CHEMICAL MODEL;
FOOD ANALYSIS;
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;
INTERNATIONAL COOPERATION;
LABORATORY;
METABOLISM;
METHODOLOGY;
POLYMERIZATION;
POWDER;
REPRODUCIBILITY;
STANDARD;
BIFLAVONOIDS;
CACAO;
CATECHIN;
CHEMISTRY TECHNIQUES, ANALYTICAL;
CHROMATOGRAPHY, HIGH PRESSURE LIQUID;
FLAVANONES;
FOOD ANALYSIS;
INTERNATIONAL COOPERATION;
LABORATORIES;
LIPIDS;
MODELS, CHEMICAL;
POLYMERIZATION;
POWDERS;
PROANTHOCYANIDINS;
REFERENCE STANDARDS;
REPRODUCIBILITY OF RESULTS;
THEOBROMA CACAO;
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EID: 84866456978
PISSN: 10603271
EISSN: None
Source Type: Journal
DOI: 10.5740/jaoacint.12-162 Document Type: Article |
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Times cited : (61)
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References (9)
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