Showing Publication (ADAMSON 1999)

Adamson G.E., Lazarus S.A., Mitchell A.E., Prior R.L., Cao G., Jacobs P.H., Kremers B.G., Hammerstone J.F., Rucker R.B., Ritter K.A., Schmitz H.H. (1999) HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity. Journal of Agricultural and Food Chemistry 47:4184-8 pubmed (10552788)

Abbreviation: ADAMSON 1999

Pubmed ID: 10552788