Gas chromatography-mass spectrometry (GC-MS) coupled with headspace solid-phase microextraction )HS-SPME) links cocoa variety to chocolate aroma and flavor profiles.
|Articles|March 9, 2016
- The Column-03-09-2016
- Volume 4
- Issue 12
Vol 12 No 4 The Column March 09, 2016 North American PDF
Click the title above to open The Column March 09, 2016 North American issue, Volume 12, Number 4, in an interactive PDF format.
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Quantifying Methylergonovine Using LC–MS–MSover 10 years ago
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