2021peer-reviewed32 citations
Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy
Serge Bresson, Albane Lecuelle, F. Bougrioua, M. El Hadri, Vincent Baeten, Matthieu Courty +3 more
Food Chemistry
Concepts
Raman spectroscopyFood scienceChemistryTexture (cosmology)