J Pura Naik

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  • J Pura Naik
  • Journal of agricultural and food chemistry
  • 2001
At present, the commonly used HPLC method for the analysis of caffeine and theobromine contents in aqueous cocoa extracts employs direct application of the extracts on the column. This practice gradually reduces the efficiency of the column and shortens its life. Also, this method gives inflated values due to interfering substances and difficulty in(More)
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