Hurst, W.J.; Stanley, B.; Glinski, J.A.; Davey, M.; Payne, M.J.; Stuart, D.A.
Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products. Molecules 2009, 14, 4136-4146.
https://doi.org/10.3390/molecules14104136
AMA Style
Hurst WJ, Stanley B, Glinski JA, Davey M, Payne MJ, Stuart DA.
Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products. Molecules. 2009; 14(10):4136-4146.
https://doi.org/10.3390/molecules14104136
Chicago/Turabian Style
Hurst, William J., Bruce Stanley, Jan A. Glinski, Matthew Davey, Mark J. Payne, and David A. Stuart.
2009. "Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products" Molecules 14, no. 10: 4136-4146.
https://doi.org/10.3390/molecules14104136
APA Style
Hurst, W. J., Stanley, B., Glinski, J. A., Davey, M., Payne, M. J., & Stuart, D. A.
(2009). Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products. Molecules, 14(10), 4136-4146.
https://doi.org/10.3390/molecules14104136
