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

This report describes the characterization of a series of commercially available procyanidin standards ranging from dimers DP = 2 to decamers DP = 10 for the determination of procyanidins from cocoa and chocolate. Using a combination of HPLC with fluorescence detection and MALDI-TOF mass spectrometr...

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Detalles Bibliográficos
Autores principales: Hurst, William J., Stanley, Bruce, Glinski, Jan A., Davey, Matthew, Payne, Mark J., Stuart, David A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International 2009
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6255096/
https://www.ncbi.nlm.nih.gov/pubmed/19924052
http://dx.doi.org/10.3390/molecules14104136

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6255096/
https://www.ncbi.nlm.nih.gov/pubmed/19924052
http://dx.doi.org/10.3390/molecules14104136

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