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.
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DOI: 10.1093/jaoacint/qsaa132
Abstract: 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… read more here.
Keywords: flavanols procyanidins; hydrophilic interaction; cocoa based; cocoa ... See more keywords