Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | André, Amandine | - |
dc.contributor.author | Gillich, Elodie | - |
dc.contributor.author | Ullrich, Lisa | - |
dc.contributor.author | Chetschik, Irene | - |
dc.date.accessioned | 2024-05-08T13:01:30Z | - |
dc.date.available | 2024-05-08T13:01:30Z | - |
dc.date.issued | 2023-09-21 | - |
dc.identifier.uri | https://digitalcollection.zhaw.ch/handle/11475/30598 | - |
dc.description.abstract | The molecular basis of the so-called fine-flavour bean-to-bar chocolates is not yet fully understood. The combination of GC-O, GC-MS and HPLC-MS/MS experiments have enabled to highlight important volatile and non-volatile aroma compounds contributing to the fine-flavour property of chocolates. | de_CH |
dc.language.iso | en | de_CH |
dc.rights | Licence according to publishing contract | de_CH |
dc.subject | Cocoa | de_CH |
dc.subject | GC-O-MS | de_CH |
dc.subject | HPLC-MS/MS | de_CH |
dc.subject.ddc | 664: Lebensmitteltechnologie | de_CH |
dc.title | Decoding the key flavour compounds of cocoa using mass spectrometry | de_CH |
dc.type | Konferenz: Poster | de_CH |
dcterms.type | Text | de_CH |
zhaw.departement | Life Sciences und Facility Management | de_CH |
zhaw.organisationalunit | Institut für Lebensmittel- und Getränkeinnovation (ILGI) | de_CH |
zhaw.conference.details | 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023 | de_CH |
zhaw.funding.eu | No | de_CH |
zhaw.originated.zhaw | Yes | de_CH |
zhaw.publication.status | publishedVersion | de_CH |
zhaw.publication.review | Peer review (Abstract) | de_CH |
zhaw.webfeed | LM-Chemie | de_CH |
zhaw.author.additional | No | de_CH |
zhaw.display.portrait | Yes | de_CH |
Appears in collections: | Publikationen Life Sciences und Facility Management |
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André, A., Gillich, E., Ullrich, L., & Chetschik, I. (2023, September 21). Decoding the key flavour compounds of cocoa using mass spectrometry. 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.
André, A. et al. (2023) ‘Decoding the key flavour compounds of cocoa using mass spectrometry’, in 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.
A. André, E. Gillich, L. Ullrich, and I. Chetschik, “Decoding the key flavour compounds of cocoa using mass spectrometry,” in 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023, Sep. 2023.
ANDRÉ, Amandine, Elodie GILLICH, Lisa ULLRICH und Irene CHETSCHIK, 2023. Decoding the key flavour compounds of cocoa using mass spectrometry. In: 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023. Conference poster. 21 September 2023
André, Amandine, Elodie Gillich, Lisa Ullrich, and Irene Chetschik. 2023. “Decoding the Key Flavour Compounds of Cocoa Using Mass Spectrometry.” Conference poster. In 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.
André, Amandine, et al. “Decoding the Key Flavour Compounds of Cocoa Using Mass Spectrometry.” 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023, 2023.
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