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Chocolate composition and its crystallization process: A multidisciplinary analysis

Nuria Devos1, Dolores Reyman1, Santiago Sanchez-Cortés2

  • 1Departamento de Química Física Aplicada, C/ Francisco Tomás y Valiente, 7. Universidad Autónoma de Madrid, Ciudad Universitaria de Cantoblanco, 28049 Madrid, Spain.

Food Chemistry
|October 20, 2020
PubMed

Keywords:
ChocolateFlavonoidsFluorescent markersRamanRed Nile and Rhodamine BSonocrystallizationUltrasound

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