Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products

por Hurst, William J., Stanley, Bruce, Glinski, Jan A., Davey, Matthew, Payne, Mark J., Stuart, David A.
Publicado 2009

Impact of fermentation, drying, roasting and Dutch processing on flavan-3-ol stereochemistry in cacao beans and cocoa ingredients

por Hurst, W Jeffrey, Krake, Susann H, Bergmeier, Stephen C, Payne, Mark J, Miller, Kenneth B, Stuart, David A
Publicado 2011