Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-2056
Publication type: Contribution to magazine or newspaper
Title: HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps
Authors: Pedan, Vasilisa
Jedrys, Katrin
Weber, Carlo
DOI: 10.21256/zhaw-2056
Published in: CAMAG Bibliography Service
Issue Date: Mar-2018
Publisher / Ed. Institution: CAMAG
ISSN: 0008-1833
Language: English
Subjects: HPTLC; Cocoa; Polyphenols
Subject (DDC): 664: Food technology
URI: https://digitalcollection.zhaw.ch/handle/11475/9354
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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