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dc.contributor.authorAndré, Amandine-
dc.contributor.authorGillich, Elodie-
dc.contributor.authorUllrich, Lisa-
dc.contributor.authorChetschik, Irene-
dc.date.accessioned2024-05-08T13:01:30Z-
dc.date.available2024-05-08T13:01:30Z-
dc.date.issued2023-09-21-
dc.identifier.urihttps://digitalcollection.zhaw.ch/handle/11475/30598-
dc.description.abstractThe molecular basis of the so-called fine-flavour bean-to-bar chocolates is not yet fully understood. The combination of GC-O, GC-MS and HPLC-MS/MS experiments have enabled to highlight important volatile and non-volatile aroma compounds contributing to the fine-flavour property of chocolates.de_CH
dc.language.isoende_CH
dc.rightsLicence according to publishing contractde_CH
dc.subjectCocoade_CH
dc.subjectGC-O-MSde_CH
dc.subjectHPLC-MS/MSde_CH
dc.subject.ddc664: Lebensmitteltechnologiede_CH
dc.titleDecoding the key flavour compounds of cocoa using mass spectrometryde_CH
dc.typeKonferenz: Posterde_CH
dcterms.typeTextde_CH
zhaw.departementLife Sciences und Facility Managementde_CH
zhaw.organisationalunitInstitut für Lebensmittel- und Getränkeinnovation (ILGI)de_CH
zhaw.conference.details6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023de_CH
zhaw.funding.euNode_CH
zhaw.originated.zhawYesde_CH
zhaw.publication.statuspublishedVersionde_CH
zhaw.publication.reviewPeer review (Abstract)de_CH
zhaw.webfeedLM-Chemiede_CH
zhaw.author.additionalNode_CH
zhaw.display.portraitYesde_CH
Appears in collections:Publikationen Life Sciences und Facility Management

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André, A., Gillich, E., Ullrich, L., & Chetschik, I. (2023, September 21). Decoding the key flavour compounds of cocoa using mass spectrometry. 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.
André, A. et al. (2023) ‘Decoding the key flavour compounds of cocoa using mass spectrometry’, in 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.
A. André, E. Gillich, L. Ullrich, and I. Chetschik, “Decoding the key flavour compounds of cocoa using mass spectrometry,” in 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023, Sep. 2023.
ANDRÉ, Amandine, Elodie GILLICH, Lisa ULLRICH und Irene CHETSCHIK, 2023. Decoding the key flavour compounds of cocoa using mass spectrometry. In: 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023. Conference poster. 21 September 2023
André, Amandine, Elodie Gillich, Lisa Ullrich, and Irene Chetschik. 2023. “Decoding the Key Flavour Compounds of Cocoa Using Mass Spectrometry.” Conference poster. In 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023.
André, Amandine, et al. “Decoding the Key Flavour Compounds of Cocoa Using Mass Spectrometry.” 6th International Mass Spectrometry School, Cagliari, Italy, 17-22 September 2023, 2023.


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