Single-Laboratory Validation for the Determination of Cocoa Flavanols and Procyanidins (by Degree of Polymerization DP1–7) in Cocoa-Based Products by Hydrophilic Interaction Chromatography Coupled with Fluorescence Detection: First Action 2020.05

BACKGROUND: Flavanols and procyanidins are complex bioactives found in many foods such as cocoa. As their consumption is associated with health benefits, cocoa flavanols and procyanidins are receiving increasing attention from consumers, industry, researchers, and regulators. OBJECTIVE: The objectiv...

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Detalles Bibliográficos
Autores principales: Bussy, Ugo, Hewitt, Gregory, Olanrewaju, Yusuf, May, Brian R, Anderson, Nicholas, Ottaviani, Javier I, Kwik-Uribe, Catherine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2020
Materias:
Human Nutrient Methods
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8372115/
https://www.ncbi.nlm.nih.gov/pubmed/33313842
http://dx.doi.org/10.1093/jaoacint/qsaa132

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8372115/
https://www.ncbi.nlm.nih.gov/pubmed/33313842
http://dx.doi.org/10.1093/jaoacint/qsaa132

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