High-Performance Liquid Chromatography Separation and Purification of Cacao (Theobroma cacao L.) Procyanidins According to Degree of Polymerization Using a Diol Stationary Phase-Reference-Cited by-同舟云学术

High-Performance Liquid Chromatography Separation and Purification of Cacao (Theobroma cacao L.) Procyanidins According to Degree of Polymerization Using a Diol Stationary Phase

Published:2006-02-09 Issue:5 Volume:54 Page:1571-1576
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kelm Mark A.¹,Johnson J. Chris¹,Robbins Rebecca J.¹,Hammerstone John F.¹,Schmitz Harold H.¹

Affiliation:

1. Analytical and Applied Sciences Group, Mars Inc., 800 High Street, Hackettstown, New Jersey 07840

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0525941

Reference24 articles.

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3. Acute Consumption of Flavanol-Rich Cocoa and the Reversal of Endothelial Dysfunction in Smokers

4. Cocoa inhibits platelet activation and function

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