Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products.docVIP

Molecules 2009, 14, 4136-4146; doi:10.3390/moleculeOPEN ACCESS molecules ISSN 1420-3049 /journal/molecules Article Characterization of Primary Standards for Use in the HPLC Analysis of the Procyanidin Content of Cocoa and Chocolate Containing Products William J. Hurst 1,*, Bruce Stanley 2, Jan A. Glinski 3, Matthew Davey 3, Mark J. Payne 1 and David A. Stuart 1 1 The Hershey Center of Health and Nutrition, The Hershey Company, 1025 Reese Avenue, Hershey, PA 17033, USA 2 Core Proteomics Facility, MS Hershey Medical Center, Hershey, PA 17033, USA 3 Planta Analytica, 39 Ros