Work

Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry

Year: 1999

Type: article

Source: Journal of Agricultural and Food Chemistry

DOI: 10.1021/jf980760h

Authors: John F. Hammerstone, Sheryl A. Lazarus, Alyson E. Mitchell, Robert Rucker, Harold H. Schmitz

Institution: 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: W1997922496

FWCI: 44.35

Cites: 31

Cited by: 455

Related to: 10