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Determination of Caffeine, Theobromine, and Theophylline in Standard Reference Material 2384, Baking Chocolate, Using Reversed-Phase Liquid Chromatography

Published

Author(s)

Jeanice M. Brown Thomas, J. H. Yen, Michele M. Schantz, Barbara J. Porter, Katherine E. Sharpless
Citation
Journal of Agricultural and Food Chemistry
Volume
52
Issue
11

Citation

Brown, J. , Yen, J. , Schantz, M. , Porter, B. and Sharpless, K. (2004), Determination of Caffeine, Theobromine, and Theophylline in Standard Reference Material 2384, Baking Chocolate, Using Reversed-Phase Liquid Chromatography, Journal of Agricultural and Food Chemistry (Accessed May 23, 2024)

Issues

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Created May 5, 2004, Updated February 19, 2017