HPLC-MS-based design of experiments approach on cocoa roasting

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dc.contributor.authorPaweł J. Andruszkiewicza
dc.contributor.authorMarcello Corno
dc.contributor.authorNikolai Kuhnert
dc.date.accessioned2021-12-03T09:57:44Z
dc.date.available2021-12-03T09:57:44Z
dc.date.issued2021
dc.identifier.citationFood Chemistry 360(2021) 129694en_US
dc.identifier.urihttp://hdl.handle.net/123456789/8469
dc.language.isoenen_US
dc.subjectcocoaen_US
dc.subjectDesign of experimentsen_US
dc.subjectDoEen_US
dc.subjectRoastingen_US
dc.subjectHPLC-MSen_US
dc.subjectProcyanidinen_US
dc.subjectAmadori compounden_US
dc.subjectPeptideen_US
dc.titleHPLC-MS-based design of experiments approach on cocoa roastingen_US
dc.typeArticleen_US

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