Trapp, L.; Karschin, N.; Godejohann, M.; Schacht, H.; Nirschl, H.; Guthausen, G.
Chemical Composition of Fat Bloom on Chocolate Products Determined by Combining NMR and HPLC–MS. Molecules 2024, 29, 3024.
https://doi.org/10.3390/molecules29133024
AMA Style
Trapp L, Karschin N, Godejohann M, Schacht H, Nirschl H, Guthausen G.
Chemical Composition of Fat Bloom on Chocolate Products Determined by Combining NMR and HPLC–MS. Molecules. 2024; 29(13):3024.
https://doi.org/10.3390/molecules29133024
Chicago/Turabian Style
Trapp, Lena, Niels Karschin, Markus Godejohann, Hilke Schacht, Hermann Nirschl, and Gisela Guthausen.
2024. "Chemical Composition of Fat Bloom on Chocolate Products Determined by Combining NMR and HPLC–MS" Molecules 29, no. 13: 3024.
https://doi.org/10.3390/molecules29133024
APA Style
Trapp, L., Karschin, N., Godejohann, M., Schacht, H., Nirschl, H., & Guthausen, G.
(2024). Chemical Composition of Fat Bloom on Chocolate Products Determined by Combining NMR and HPLC–MS. Molecules, 29(13), 3024.
https://doi.org/10.3390/molecules29133024