Determination of Flavanol and Procyanidin (by Degree of Polymerization 1–10) Content of Chocolate, Cocoa Liquors, Powder(s), and Cocoa Flavanol Extracts by Normal Phase High-Performance Liquid Chromatography: Collaborative Study

Author： Robbins Rebecca J.   Leonczak Jadwiga   Li Julia   Johnson J. Christopher   Collins Tom   Kwik-Uribe Catherine   Schmitz Harold H.  

Publisher： AOAC International

ISSN： 1944-7922

Source： Journal of AOAC International, Vol.95, Iss.4, 2012-07, pp. : 1153-1160

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