AOAC 2019 First Action Methods

References:

(1) Hummer, W., & Schreier, P. (2008) Mol Nutr Food Res. 52 , 1381-1398. doi: 10.1002/mnfr.200700463 (2) Krueger, C.G., Reed, J.D., Feliciano, R.P., & Howell, A.B. (2013) Anal Bioanal Chem. 405 , 4385-4395. doi: 10.1007/s00216-013-6750-3 (3) Feliciano, R.P., Shea, M.P., Shanmuganayagam, D., Krueger, C.G., Howell, A.B., & Reed, J.D. (2012) J Agric Food Chem. 60 , 4578-4585. doi: 10.1021/jf3007213 (4) ICH Harmonized Tripartite Guideline Validation of Analytical Procedures: Text and Methodology Q2(R1) (2005) in International Conference on Harmonization , pp 1-13 J. AOAC Int . (future issue) AOAC SMPR 2017.003 (Quantitation of Proanthocyanidin Content in Cranberry Fruit, Juice, Beverage, Dried Cranberry, Cranberry Sauce, Ingredients (Concentrates, Extracts, and Powders), and Dietary

Supplement Formulations) J AOAC Int. 100 , 1208-1209 doi: 10.5740/jaoacint.SMPR2017_003

Posted: December 2019 (Pre-publication)