date:Aug 31, 2012
by between 4-10%. When tests were repeated variability was 13%.
Mars said existing analysis methods had,left the field plagued by a variety of non-specific methods that provide no details about the types and mixtures of flavanols and procyanidins in foods and typically overestimate the true levels of these compounds in foods, including cocoa products.
The HPLC-FLD method, Mars said, would also go a long way toward,establishing a causal relationship between the intake of the specific phytonutr