Determination of Cocoa Flavanols and Procyanidins (by Degree of Polymerization DP1-7) in Cocoa-Based Products by Hydrophilic Interaction Chromatography Coupled With Fluorescence Detection: Collaborative Study

BACKGROUND: Cocoa flavanols and procyanidins (CF) are flavonoids whose consumption is associated with health benefits, resulting in increasing attention from consumers, industry, researchers, and regulators. Methods that can provide appropriate characterization and quantification of the distinct mix...

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Detalles Bibliográficos
Autores principales: Bussy, Ugo, You, Hong, Kwik-Uribe, Catherine
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Human Nutrient Mehtods
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9247699/
https://www.ncbi.nlm.nih.gov/pubmed/35080238
http://dx.doi.org/10.1093/jaoacint/qsac007

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9247699/
https://www.ncbi.nlm.nih.gov/pubmed/35080238
http://dx.doi.org/10.1093/jaoacint/qsac007

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