School of Life Sciences and Facility Management
Research Group for Food Chemistry
- Strategies to reduce mycotoxins in grain side product streams enabling their reintroduction into the food value chain / Team member / Project completed
Pedan, Vasilisa; Jedrys, Katrin; Weber, Carlo,
HPTLC quantification of cocoa ingredients and their changes during different chocolate manufacturing steps.
CAMAG Bibliography Service.
Available from: https://doi.org/10.21256/zhaw-2056