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.
Revue:
Journal of Food Composition and Analysis

ISSN: 0889-1575

Année de publication: 2010

Volumen: 23

Número: 3

Pages: 298-305

Type: Article

DOI: 10.1016/J.JFCA.2009.10.005 GOOGLE SCHOLAR
La source de données: Scopus