Author

Pieter H. Jacobs

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

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

OpenAlex ID: A5059279781

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

1999 · Gary E. Adamson, Sheryl A. Lazarus, et al. · Journal of Agricultural and Food Chemistry · 402

Works count: 1

Citation count: 402

H-index: 1

I10-index: 1