Isolation of dimeric, trimeric, tetrameric and pentameric procyanidins from unroasted cocoa beans (Theobroma cacao L.) using countercurrent chromatography

2015/02/04 by Tuba Esatbeyoglu, Victor Wray, Peter Winterhalter · 1 citation
Agricultural and Biological Sciences · Chemistry · Nursing · #Chromatography in Natural Products #Food Chemistry and Fat Analysis #Microbial Metabolites in Food Biotechnology

paper · doi:10.1016/j.foodchem.2015.01.130

openalex publication_date 2015/02/04 · crossref created 2015/02/04 · crossref issued 2015/07/01 · crossref published 2015/07/01 · crossref published-print 2015/07/01 · crossref deposited 2025/10/06 · openalex created_date 2025/10/10 · crossref indexed 2026/03/13 · openalex updated_date 2026/08/01

Citations

• Preparation of Dimeric Procyanidins B1, B2, B5, and B7 from a Polymeric Procyanidin Fraction of Black Chokeberry (Aronia melanocarpa)

Cited by

• Procyanidin B5 [wikipedia]