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.
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.
Chicago/Turabian StyleHurst, William J.; Stanley, Bruce; Glinski, Jan A.; Davey, Matthew; Payne, Mark J.; Stuart, David A. 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.