Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products
Hurst, W.J.; Stanley, B.; Glinski, J.A.; Davey, M.; Payne, M.J.; Stuart, D.A. Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products. Molecules 2009, 14, 4136-4146. https://doi.org/10.3390/molecules14104136
Hurst WJ, Stanley B, Glinski JA, Davey M, Payne MJ, Stuart DA. Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products. Molecules. 2009; 14(10):4136-4146. https://doi.org/10.3390/molecules14104136
Chicago/Turabian StyleHurst, William J., Bruce Stanley, Jan A. Glinski, Matthew Davey, Mark J. Payne, and David A. Stuart. 2009. "Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products" Molecules 14, no. 10: 4136-4146. https://doi.org/10.3390/molecules14104136