Your browser doesn't support javascript.
loading
A semi-automatic approach to the characterisation of dark chocolate by Nuclear Magnetic Resonance and multivariate analysis.
Le Gresley, Adam; Peron, Jean-Marie R.
Affiliation
  • Le Gresley A; Department of Chemical and Pharmaceutical Sciences, SEC Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK. Electronic address: a.legresley@kingston.ac.uk.
  • Peron JR; Department of Chemical and Pharmaceutical Sciences, SEC Faculty, Kingston University, Kingston-upon-Thames, Surrey KT1 2EE, UK.
Food Chem ; 275: 385-389, 2019 Mar 01.
Article in En | MEDLINE | ID: mdl-30724211
Subject(s)
Key words
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Magnetic Resonance Spectroscopy / Food Analysis / Chocolate Type of study: Prognostic_studies Country/Region as subject: Africa / America do sul / Peru / Venezuela Language: En Journal: Food Chem Year: 2019 Document type: Article
Fulltext
Add to My VHL
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Magnetic Resonance Spectroscopy / Food Analysis / Chocolate Type of study: Prognostic_studies Country/Region as subject: Africa / America do sul / Peru / Venezuela Language: En Journal: Food Chem Year: 2019 Document type: Article