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HPLC-MS-based design of experiments approach on cocoa roasting.
Andruszkiewicz, Pawel J; Corno, Marcello; Kuhnert, Nikolai.
Affiliation
  • Andruszkiewicz PJ; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany.
  • Corno M; Barry Callebaut AG, Westpark, Pfingstweidstrasse 60, Zurich 8005, Switzerland.
  • Kuhnert N; Department of Life Sciences and Chemistry, Jacobs University Bremen, Campus Ring 1, 28759 Bremen, Germany. Electronic address: n.kuhnert@jacobs-university.de.
Food Chem ; 360: 129694, 2021 Oct 30.
Article in En | MEDLINE | ID: mdl-33989875
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cacao Type of study: Prognostic_studies Language: En Journal: Food Chem Year: 2021 Document type: Article Affiliation country: Alemania Country of publication: Reino Unido
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cacao Type of study: Prognostic_studies Language: En Journal: Food Chem Year: 2021 Document type: Article Affiliation country: Alemania Country of publication: Reino Unido