Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography. Item Type Article Authors Esatbeyoglu, Tuba; Wray, Victor; Winterhalter, Peter Citation Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography. 2015, 179:278-89 Food Chem DOI 10.1016/j.foodchem.2015.01.130 Journal Food chemistry Download date 30/09/2021 15:40:34 Link to Item http://hdl.handle.net/10033/346408