A semi-automatic approach to the characterisation of dark...

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Food Chemistry 2018 / 9

A semi-automatic approach to the characterisation of dark chocolate by Nuclear Magnetic Resonance and multivariate analysis

Gresley, Adam Le, Peron, Jean-Marie R.
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Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2018.09.089
Date:
September, 2018
File:
PDF, 515 KB
english, 2018
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