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GNPS - Theobroma cacao - Positive Mode

ABSTRACT: Theobroma cacao seeds were oven dried at 50 C and ground in an analytical mill. The ground seeds were extracted with propylene glycol in the ratio of 20:80 W/V.

INSTRUMENT(S): LC-ESI-QTof-MS/MS

ORGANISM(S): Theobroma Cacao

SUBMITTER: Juliano Geraldo Amaral

PROVIDER: MSV000084391 | GNPS |

REPOSITORIES: GNPS

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Theobroma cacao - Positive Mode

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