Food fingerprinting: Mass spectrometric determination of the cocoa shell content (Theobroma cacao L.) in cocoa products by HPLC-QTOF-MS

dc.contributor.author	Alka, Oliver
dc.contributor.author	Kohlbacher, Oliver
dc.date.accessioned	2020-02-10T15:43:09Z
dc.date.available	2020-02-10T15:43:09Z
dc.date.issued	2019
dc.identifier.issn	1873-7072
dc.identifier.uri	http://hdl.handle.net/10900/97833
dc.language.iso	en	en
dc.publisher	Elsevier Sci Ltd	de_DE
dc.relation.uri	http://dx.doi.org/10.1016/j.foodchem.2019.125013
dc.subject.ddc	540	de_DE
dc.subject.ddc	600	de_DE
dc.subject.ddc	610	de_DE
dc.title	Food fingerprinting: Mass spectrometric determination of the cocoa shell content (Theobroma cacao L.) in cocoa products by HPLC-QTOF-MS	de_DE
dc.type	Article	de_DE
utue.quellen.id	20190926111821_00002
utue.personen.roh	Cain, Nicolas
utue.personen.roh	Alka, Oliver
utue.personen.roh	Segelke, Torben
utue.personen.roh	von Wuthenau, Kristian
utue.personen.roh	Kohlbacher, Oliver
utue.personen.roh	Fischer, Markus
dcterms.isPartOf.ZSTitelID	Food Chemistry	de_DE
dcterms.isPartOf.ZS-Issue	Article UNSP 125013	de_DE
dcterms.isPartOf.ZS-Volume	298	de_DE
utue.fakultaet	07 Mathematisch-Naturwissenschaftliche Fakultät
utue.fakultaet	Sonstige
utue.fakultaet	04 Medizinische Fakultät