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Determination of oligomeric proanthocyanidins and their antioxidant capacity from different chocolate manufacturing stages using the NP-HPLC-online-DPPH methodology

Food ChemistryPolyphenolicsOligomeric ProanthocyanidinsBiochemistryMedicineFood AnalysisAnalytical ChemistryNp-hplc-online-dpph MethodologyPhytochemicalPharmacologyAntioxidant CapacityChromatographyOxidative Stress