A semi-automatic approach to the characterisation of dark chocolate by Nuclear Magnetic Resonance and multivariate analysis

Le Gresley, Adam and Peron, Jean-Marie R. (2019) A semi-automatic approach to the characterisation of dark chocolate by Nuclear Magnetic Resonance and multivariate analysis. Food Chemistry, 275, pp. 385-389. ISSN (print) 0308-8146

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Item Type: Article
Research Area: Chemistry
Faculty, School or Research Centre: Faculty of Science, Engineering and Computing > School of Life Sciences, Pharmacy and Chemistry
Depositing User: Anna Englund
Date Deposited: 17 Sep 2018 14:39
Last Modified: 14 Sep 2019 02:05
DOI: https://doi.org/10.1016/j.foodchem.2018.09.089
URI: http://eprints.kingston.ac.uk/id/eprint/41976

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