Comparative study of UPLC-MS/MS and HPLC-MS/MS to determine procyanidins and alkaloids in cocoa samples

  1. Ortega, N.
  2. Romero, M.-P.
  3. Macià, A.
  4. Reguant, J.
  5. Anglès, N.
  6. Morelló, J.-R.
  7. Motilva, M.-J.
Aldizkaria:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Argitalpen urtea: 2010

Alea: 23

Zenbakia: 3

Orrialdeak: 298-305

Mota: Artikulua

DOI: 10.1016/J.JFCA.2009.10.005 GOOGLE SCHOLAR