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Natural Product Research
Formerly Natural Product Letters
Volume 33, 2019 - Issue 15
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Research Articles

Comparison between cocoa and chocolate: characterisation and fatty acid content

Emilio BottariDipartimento di Chimica, Universita degli Studi di Roma La Sapienza, Rome, Italy
,
Maria Rosa FestaDipartimento di Chimica, Universita degli Studi di Roma La Sapienza, Rome, ItalyCorrespondence[email protected]
&
Simone MazzoniDipartimento di Chimica, Universita degli Studi di Roma La Sapienza, Rome, Italy
Pages 2243-2252 | Received 05 Feb 2018, Accepted 18 May 2018, Published online: 03 Sep 2018

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Lili Dahiana Becerra, Ruth Yolanda Ruíz, Jader Rodríguez Cortina, Maria Ximena Quintanilla-Carvajal, Ericsson Coy-Barrera & Sebastián Escobar Parra. (2023) Chemical Characterization of Quality-Related Compounds in Cocoa Matrices: An Overview of Analytical Methods Applied for Their Analysis. Critical Reviews in Analytical Chemistry 53:3, pages 689-717.
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