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

Paweł J. AndruszkiewiczaMarcello CornoNikolai Kuhnert2021-12-032021-12-032021Food Chemistry 360(2021) 129694http://hdl.handle.net/123456789/8469encocoaDesign of experimentsDoERoastingHPLC-MSProcyanidinAmadori compoundPeptideHPLC-MS-based design of experiments approach on cocoa roastingArticle