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Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology.
Pedan, Vasilisa; Fischer, Norbert; Bernath, Konrad; Hühn, Tilo; Rohn, Sascha.
  • Pedan V; Zurich University of Applied Sciences, Life Sciences und Facility Management, 8820 Wädenswil, Switzerland. Electronic address: vasilisa.pedan@zhaw.ch.
  • Fischer N; Zurich University of Applied Sciences, Life Sciences und Facility Management, 8820 Wädenswil, Switzerland.
  • Bernath K; Zurich University of Applied Sciences, Life Sciences und Facility Management, 8820 Wädenswil, Switzerland.
  • Hühn T; Zurich University of Applied Sciences, Life Sciences und Facility Management, 8820 Wädenswil, Switzerland.
  • Rohn S; University of Hamburg, Hamburg School of Food Science, Institute of Food Chemistry, Grindelallee 117, 20146 Hamburg, Germany.
Food Chem ; 214: 523-532, 2017 Jan 01.
Article en En | MEDLINE | ID: mdl-27507506
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Cromatografía Líquida de Alta Presión / Proantocianidinas / Chocolate / Antioxidantes Tipo de estudio: Evaluation_studies Idioma: En Año: 2017 Tipo del documento: Article
Texto completo
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Texto completo: 1 Banco de datos: MEDLINE Asunto principal: Cromatografía Líquida de Alta Presión / Proantocianidinas / Chocolate / Antioxidantes Tipo de estudio: Evaluation_studies Idioma: En Año: 2017 Tipo del documento: Article