| 题名 | Determination of Flavanol and Procyanidin (by Degree of Polymerization 1–10) Content of Chocolate, Cocoa Liquors, Powder(s), and Cocoa Flavanol Extracts by Normal Phase High-Performance Liquid Chromatography: Collaborative Study |
| 链接 | http://www.ingentaconnect.com/content/aoac/jaoac/2012/00000095/00000004/art00027 |
本帖最后由 lo7ve77 于 2017-12-2 20:11 编辑
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