Determination of antioxidant capacity and phenolic content of chocolate by attenuated total reflectance-Fourier transformed-infrared spectroscopy
Hu, Yaxi, Pan, Zhi Jie, Liao, Wen, Li, Jiaqi, Gruget, Pierre, Kitts, David D., Lu, Xiaonan
Published in Food chemistry (01.07.2016)
Published in Food chemistry (01.07.2016)
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