Gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid-phase microextraction )HS-SPME) links cocoa variety to chocolate aroma and flavor profiles.
|Articles|October 31, 2019
- LCGC E-Books-11-01-2019
- Volume Sponsored eBook
- Issue 24
New Techniques for Optimizing Food Safety Testing
Author(s)Spex CertiPrep
• QuEChERS vs. a modified method with the Geno/Grinder for pesticide analysis • Stable isotope analysis for the testing of food product origins • Arsenic testing in hard ciders
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