METHOD OF ANALYSIS FOR (-)-EPICATECHIN IN COCOA BEANS BY HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY

被引：36

作者：

KIM, H

KEENEY, PG

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1983.tb10787.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：548 / 551

页数：4

共 13 条

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[2]

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[4]

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[5] VARIOUS INTERACTIONS IN CHOCOLATE FLAVOR [J].

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[6]

QUESNEL VC, 1966, ESSO CULTIVAR, V6, P11

[7] SEPARATION OF TEA POLYPHENOLS ON PAPER CHROMATOGRAMS [J].

ROBERTS, EAH ;

WOOD, DJ .

[8]

ROELOFSEN P. A., 1958, Advances Food Res., V8, P225

ROHAN, TA ;

CONNELL, M .

ROHAN, TA .