期刊
JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY
卷 116, 期 1, 页码 93-98出版社
SPRINGER
DOI: 10.1007/s10973-013-3495-3
关键词
Dark chocolate; TG; DTG; Cocoa
Dark chocolate is a complex food product in which sugar crystals and cocoa particles are surrounded by cocoa butter. Thermogravimetry and derivative thermogravimetry are proposed as fast, cheap, and sensitive tools to determine the composition of dark chocolate and consequently to confirm the cocoa percent declared by the producer or to check the production cycle.
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