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30 积分 2024-07-19 加入
Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry
5小时前
已完结
High performance liquid chromatography of cider procyanidins
1天前
已完结
High-Performance Liquid Chromatography Separation and Purification of Cacao (Theobroma cacao L.) Procyanidins According to Degree of Polymerization Using a Diol Stationary Phase
1天前
已完结
Assessment of the stability of proanthocyanidins and other phenolic compounds in cranberry syrup after gamma-irradiation treatment and during storage
1个月前
已完结
Relationship between black soybean polyphenols and seed coat color during boiling process
1个月前
已关闭
Optimizing Nucleophilic Depolymerization of Proanthocyanidins in Grape Seeds to Dimeric Proanthocyanidin B1 or B2
1个月前
已完结
Characterization of Unusual Proanthocyanidins in Leaves of Bayberry (Myrica rubra Sieb. et Zucc.)
1个月前
已完结
Analysis of the Oxidative Degradation of Proanthocyanidins under Basic Conditions
2个月前
已完结
Identification of Procyanidins in Cocoa (Theobroma cacao) and Chocolate Using High-Performance Liquid Chromatography/Mass Spectrometry
3个月前
已完结
Variability of the Polyphenolic Composition of Cider Apple (Malus domestica) Fruits and Juices
3个月前
已完结
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