Theobroma cacao - Negative 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: amaral  

PROVIDER: MSV000084390 | MassIVE | Sat Sep 28 13:19:00 BST 2019

REPOSITORIES: MassIVE