Order Article Reprints

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

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

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