High-Performance Liquid Chromatography Analysis of Single-Origin Chocolates for Methylxanthine Composition and Provenance Determination
Author:
Affiliation:
1. Department of Chemistry, Towson University, Towson, Maryland 21252, United States
Publisher
American Chemical Society (ACS)
Subject
Education,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/ed3003918
Reference16 articles.
1. HPLC determination of caffeine in tea, chocolate products and carbonated beverages
2. High-performance liquid chromatographic determination of theobromine, theophylline and caffeine in food products
3. Simultaneous HPLC Determination of Caffeine, Theobromine, and Theophylline in Food, Drinks, and Herbal Products
4. Simultaneous Determination of Theobromine, (+)-Catechin, Caffeine, and (-)-Epicatechin in Standard Reference Material Baking Chocolate 2384, Cocoa, Cocoa Beans, and Cocoa Butter
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