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2020•Analytical and Bioanalytical ChemistryRequires access

Quantitative analysis of proanthocyanidins in cocoa using cysteamine-induced thiolysis and reversed-phase UPLC

Yifei Wang, Peter de B. Harrington, Pei Chen

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Key concepts: Thiolysis, Chemistry, Proanthocyanidin, Chromatography, Cysteamine, Quantitative analysis (chemistry), Polyphenol, Organic chemistry

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