Nombre de documents : 1.
Determination of biochemistry composition of cocoa powder using near infrared spectroscopy.
Davrieux Fabrice, Boulanger Renaud, Assemat Sophie, Portillo Elvis, Alvarez C., Sukha Darin A., Cros Emile.
2007.
In : Proceedings of Euro Food Chem XIV : Food quality, an issue of molecule based science, Paris, 29-31 August 2007. SFC
. Paris : SFC, 463-466.
International Conference Euro Food Chem on Chemistry of food, molecular gastronomy and chemistry of food processing. 14, Paris, France, 29 Août 2007/31 Août 2007.
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