Flavanol and procyanidin content (by degree of polymerization 1-10) of chocolate, cocoa liquors, cocoa powders, and cocoa extracts: First action 2012.24

Journal of AOAC International

Volumn 96, Issue 4, 2013, Pages 705-711

  Robbins, Rebecca J ^a   Leonczak, Jadwiga ^a   Li, Julia ^a   Christopher Johnson, J ^a   Collins, Tom ^a   Kwik Uribe, Catherine ^a   Schmitz, Harold H ^a  

^a MARS INC   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ACADEMIC INSTITUTIONS; COCOA LIQUORS; COCOA POWDER; DEGREE OF POLYMERIZATION; FLUORESCENT DETECTION; INTERLABORATORY STUDIES; MILK CHOCOLATE; REPRODUCIBILITIES;

FLAVONOIDS; POLYMERIZATION;

COCOA;

BIFLAVONOID; CATECHIN; FLAVONOID; PLANT EXTRACT; PROANTHOCYANIDIN; PROCYANIDIN;

ARTICLE; CACAO; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; POWDER; REPRODUCIBILITY;

BIFLAVONOIDS; CACAO; CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FLAVONOIDS; PLANT EXTRACTS; POWDERS; PROANTHOCYANIDINS; REPRODUCIBILITY OF RESULTS;

EID: 84883267783     PISSN: 10603271     EISSN: None     Source Type: Journal    
DOI: 10.5740/jaoacint.13-109     Document Type: Article

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