Making cocoa origin traceable: Fingerprints of chocolates using Flow Infusion - Electro Spray Ionization - Mass Spectrometry

Food Control ◽  
2018 ◽  
Vol 85 ◽  
pp. 245-252 ◽  
Author(s):  
Valentina Acierno ◽  
Martin Alewijn ◽  
Paul Zomer ◽  
Saskia M. van Ruth
PLoS ONE ◽  
2010 ◽  
Vol 5 (10) ◽  
pp. e13293 ◽  
Author(s):  
Varough M. Deyde ◽  
Rangarajan Sampath ◽  
Rebecca J. Garten ◽  
Patrick J. Blair ◽  
Christopher A. Myers ◽  
...  

Sign in / Sign up

Export Citation Format

Share Document