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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Official URL:	https://doi.org/10.1016/j.foodchem.2018.09.089
Item Type:	Article
Research Area:	Research Areas > Chemistry
Faculty, School or Research Centre:	Faculty of Science, Engineering and Computing > School of Life Sciences, Pharmacy and Chemistry
Date Deposited:	17 Sep 2018 14:39
Last Modified:	06 Oct 2020 15:31
DOI:	https://doi.org/10.1016/j.foodchem.2018.09.089
URI:	https://eprints.kingston.ac.uk/id/eprint/41976

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