Authors: Adamson, GE Lazarus, SA Mitchell, AE Prior, RL Cao, GH Jacobs, PH Kremers, BG Hammerstone, JF Rucker, RB Ritter, KA Schmitz, HH

Citation: Ge. Adamson et al., HPLC method for the quantification of procyanidins in cocoa and chocolate samples and correlation to total antioxidant capacity, J AGR FOOD, 47(10), 1999, pp. 4184-4188