Synapse
⌘+K
Synapse
PulseExploreClubsResearchersJournals
Instagram
HomeClubsExplore
January 14, 1999Journal of Agricultural and Food Chemistry

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

View Full Paper
Ask AI
Bookmark
Share

Authors

JHJohn F. HammerstoneTufts UniversitySLSheryl A. LazarusTufts UniversityAMAlyson E. MitchellUniversity of California, Davis

Discussion

Loading...

Member takes

Overview

Key Points

Key points are not available for this paper at this time.

Cite This Study

Hammerstone et al. (1999) studied this question.

synapsesocial.com/papers/6a6fa65526a7f98052dc4572https://doi.org/10.1021/jf980760h
View Full Paper
Ask AI
Bookmark
Share

Also Consider

Synapse has enriched one closely related paper. Consider it for comparative context:

  1. 1IDENTIFICATION OF PROANTHOCYANIDINS IN BEER AND THEIR DIRECT MEASUREMENT WITH A DUAL ELECTRODE ELECTROCHEMICAL DETECTOR1994 · 70 citations