About Technology Issues FAQ

Links

HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity

HPLC Method for the Quantification of Procyanidins in Cocoa and Chocolate Samples and Correlation to Total Antioxidant Capacity — Distribution of the number of citations over years.

site/software © exaly; All materials licenced under CC by-SA.