CIMBALI M2
venerdì 22 Novembre 2024
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COCOTEA 74 – ESPRESSO COFFEES: THE USE OF GC/MS AND LC/MS IN A HOLISTIC APPROACH TOWARDS A BETTER UNDERSTANDING OF THE SENSORY PROFILE

Glabasnia A.1, Mestdagh F.1, Moser M2., Thomas E3., Folmer B3., Leloup V1., Blank I1. 1 Nestlé Product Technology Center, Orbe, Switzerland 2 Nestlé Reseach Center,...

COCOTEA 40 – THE USE OF LC/MS FOR THE IN-DEPTH CHEMICAL CHARACTERIZATION OF COCOA

Glabasnia A., Servaes M., Kwiatkowski V., Leloup V., Blank I. Nestlé Product Technology Center, 1350 Orbe, Switzerland E-mail: arne.glabasnia@rdor.nestle.com Cocoa is an important ingredient in the...

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