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Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology

Author:

Vasilisa Pedan,Norbert Fischer,Konrad Bernath,Tilo Hühn,Sascha Rohn

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

1 January 2017

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