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Point-of-care detection, characterization, and removal of chocolate bloom using a handheld Raman spectrometer
Chocolate bloom is an off-white coating on the surface of chocolate products due to the altered distribution of the ingredients. Bloom reduces the shelf-life of chocolate and affects its visual and tactile quality, all of which are serious concerns for chocolate manufacturers and consumers. The auto...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Nature Publishing Group UK
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7299933/ https://www.ncbi.nlm.nih.gov/pubmed/32555247 http://dx.doi.org/10.1038/s41598-020-66820-1 |