Work

HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity

Year: 1999

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf990317m

Authors: Gary E. Adamson, Sheryl A. Lazarus, Alyson E. Mitchell, Ronald L. Prior, Guohua Cao, Pieter H. Jacobs, Bart G. Kremers, John F. Hammerstone, Robert B. Rucker, Karl A. Ritter, Harold H. Schmitz

Institutions: Tufts University, Agricultural Research Service, Jean Mayer Human Nutrition Research Center on Aging, University of California, Davis

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2007545619

FWCI: 30.75

Cites: 17

Cited by: 402

Related to: 10