Hammerstone, J F <br/><br/>
Identification of procyanidins in cocoa (Theobroma cacao) and chocolate using high-performance liquid chromatography/mass spectrometry.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Feb 1999 
 - 490-6 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0021-8561 
<br/><br/><label>Standard No.: </label>10.1021/jf980760h  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biflavonoids<br/>Cacao--chemistry<br/>Catechin--chemistry<br/>Chromatography, High Pressure Liquid<br/>Mass Spectrometry<br/>Proanthocyanidins