HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps

Pedan, Vasilisa; Jedrys, Katrin; Weber, Carlo

doi:10.21256/zhaw-2056

Please use this identifier to cite or link to this item: https://doi.org/10.21256/zhaw-2056

Publication type:	Contribution to magazine or newspaper
Title:	HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps
Authors:	Pedan, Vasilisa Jedrys, Katrin Weber, Carlo
DOI:	10.21256/zhaw-2056
Published in:	CAMAG Bibliography Service
Issue Date:	Mar-2018
Publisher / Ed. Institution:	CAMAG
ISSN:	0008-1833
Language:	English
Subjects:	HPTLC; Cocoa; Polyphenols
Subject (DDC):	664: Food technology
URI:	https://digitalcollection.zhaw.ch/handle/11475/9354
Fulltext version:	Published version
License (according to publishing contract):	Licence according to publishing contract
Departement:	Life Sciences and Facility Management
Organisational Unit:	Institute of Food and Beverage Innovation (ILGI)
Appears in collections:	Publikationen Life Sciences und Facility Management

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Pedan, V., Jedrys, K., & Weber, C. (2018). HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps. CAMAG Bibliography Service. https://doi.org/10.21256/zhaw-2056

Pedan, V., Jedrys, K. and Weber, C. (2018) ‘HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps’, CAMAG Bibliography Service [Preprint]. Available at: https://doi.org/10.21256/zhaw-2056.

V. Pedan, K. Jedrys, and C. Weber, “HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps,” CAMAG Bibliography Service, Mar. 2018, doi: 10.21256/zhaw-2056.

PEDAN, Vasilisa, Katrin JEDRYS und Carlo WEBER, 2018. HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps. CAMAG Bibliography Service. März 2018. DOI 10.21256/zhaw-2056

Pedan, Vasilisa, Katrin Jedrys, and Carlo Weber. 2018. “HPTLC Quantification of Cocoa Ingredients and Their Changes during Different Chocolate Manufacturing Steps.” CAMAG Bibliography Service, March. https://doi.org/10.21256/zhaw-2056.

Pedan, Vasilisa, et al. “HPTLC Quantification of Cocoa Ingredients and Their Changes during Different Chocolate Manufacturing Steps.” CAMAG Bibliography Service, Mar. 2018, https://doi.org/10.21256/zhaw-2056.