Identification of novel cocoa flavonoids from raw fermented cocoa beans by HPLC–MSn
Authors:
- Maria A. PatrasMPMaria A. Patras
- Borislav P. MilevBMBorislav P. Milev
- Gino VranckenGVGino Vrancken
- Nikolai KuhnertNKNikolai Kuhnert
- 1 September 2014
- journal article
- Published by Elsevier in Food Research International
- Vol. 63, 353-359
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
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