Chemical Composition of Fat Bloom on Chocolate Products Determined by Combining NMR and HPLC–MS.

Autor: Trapp, Lena1 (AUTHOR), Karschin, Niels2 (AUTHOR), Godejohann, Markus2 (AUTHOR), Schacht, Hilke3 (AUTHOR), Nirschl, Hermann1 (AUTHOR), Guthausen, Gisela1,4 (AUTHOR) gisela.guthausen@kit.edu
Zdroj: Molecules. Jul2024, Vol. 29 Issue 13, p1-15. 15p. 2 Color Photographs, 10 Charts, 5 Graphs.
Databáze: Academic Search Ultimate