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Traceability, authenticity and sustainability of cocoa and chocolate products: a challenge for the chocolate industry
Maria Pereza Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain;b Laboratory of Organic Chemistry, Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, SpainCorrespondence[email protected] [email protected]
, Anallely Lopez-Yerenaa Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain
& Anna Vallverdú-Queralta Department of Nutrition, Food Science and Gastronomy XaRTA, Institute of Nutrition and Food Safety (INSA-UB), Faculty of Pharmacy and Food Sciences, University of Barcelona, Barcelona, Spain;c Consorcio CIBER, M.P. Fisiopatología de la Obesidad y la Nutrición (CIBERObn), Instituto de Salud Carlos III (ISCIII), Madrid, SpainCorrespondence[email protected] [email protected]
https://orcid.org/0000-0001-6287-799X
Pages 475-489
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Published online: 17 Sep 2020
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