Preparative separation of procyanidins from cocoa polyphenolic extract: Comparative study of different fractionation techniques
This article belongs to the Special Issue Plant Based Chemistry – towards “Green Chemistry 2.0”.
| Autores: | , , , , |
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| Formato: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2020 |
| País: | España |
| Recursos: | Consejo Superior de Investigaciones Científicas (CSIC) |
| Repositorio: | DIGITAL.CSIC. Repositorio Institucional del CSIC |
| OAI Identifier: | oai:digital.csic.es:10261/215728 |
| Acesso em linha: | http://hdl.handle.net/10261/215728 |
| Access Level: | acceso abierto |
| Palavra-chave: | Cocoa polyphenolic extract Procyanidins Fractionation Preparative separation Antioxidant activity |
| Resumo: | This article belongs to the Special Issue Plant Based Chemistry – towards “Green Chemistry 2.0”. |
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