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

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