Determination of Cocoa Flavanols and Procyanidins (by Degree of Polymerization DP1-7) in Cocoa-Based Products by Hydrophilic Interaction Chromatography Coupled With Fluorescence Detection: Collaborative Study.

Published in: Journal of AOAC International (2022)

This collaborative study evaluated the repeatability and reproducibility of AOAC Official Method of Analysis 2020.05.

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