|Publication type:||Conference other|
|Type of review:||No review|
|Title:||Release of important chocolate odorants by water : comparison of traditionally manufactured chocolate to chocolate manufactured by a novel processing technology|
|Conference details:||International Chemical Congress of Pacific Basin Societies (Pacifichem), online, 16-21 December 2021|
|Subject (DDC):||664: Food technology|
|Fulltext version:||Published version|
|License (according to publishing contract):||Licence according to publishing contract|
|Departement:||Life Sciences and Facility Management|
|Organisational Unit:||Institute of Food and Beverage Innovation (ILGI)|
|Appears in collections:||Publikationen Life Sciences und Facility Management|
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