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Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products
 
 
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Article Versions Notes

Molecules 2009, 14(10), 4147-4158; https://doi.org/10.3390/molecules14104147
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article html file updated 12 November 2018 03:47 CET Original file -
article html file updated 19 March 2019 20:04 CET Update -
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