Determination of theobromine in cocoa products
Author:
Publisher
Royal Society of Chemistry (RSC)
Subject
Electrochemistry,Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry
Link
http://pubs.rsc.org/en/content/articlepdf/1950/AN/AN9507500457
Cited by 12 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Improved high-performance liquid chromatography method to determine theobromine and caffeine in cocoa and cocoa products;J AGR FOOD CHEM;2001
2. Improved High-Performance Liquid Chromatography Method to Determine Theobromine and Caffeine in Cocoa and Cocoa Products;Journal of Agricultural and Food Chemistry;2001-08-01
3. Analysis of Cocoa Flavour Components and Flavour Precursors;Analysis of Nonalcoholic Beverages;1988
4. Bestimmung von Coffein, Theobromin und Theophyllin in Tee, Kaffee, Kakao und Getr�nken durch Hochdruckfl�ssigkeitschromatographie mit elektrochemischem Detektor;Mikrochimica Acta;1980-01
5. APPLICATION OF HIGH-PRESSURE LIQUID CHROMATOGRAPHY TO THE STUDY OF VARIABLES AFFECTING THEOBROMINE AND CAFFEINE CONCENTRATIONS IN COCOA BEANS;Journal of Food Science;1978-03
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