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Differentiation of cocoa nibs from distinct origins using comprehensive two-dimensional gas chromatography and

Luciana F Oliveira1, Soraia C G N Braga1, Fabio Augusto1

  • 1Institute of Chemistry, University of Campinas, P. O. Box 6194, 13084-971 Campinas, São Paulo, Brazil.

Food Research International (Ottawa, Ont.)
|December 3, 2017
PubMed

Keywords:
Cocoa nibsComprehensive two-dimensional gas chromatographyFisher ratioPrincipal component analysisSolid phase microextraction

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