Chocolate is a versatile product with flavours ranging from sweet to bitter. Cocoa, from a C3-photosynthetic plant, is its main raw material, while sugar from sugarcane (C4-metabolism) is commonly used. We analyzed the δ13C and δ15N composition of Br...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Jul 5, 2025
People of all ages enjoy chocolate, and its popularity is attributed to its pleasant taste and aroma, as well as its associated health benefits. Produced through both artisanal and industrial processes, which involve harvesting, selecting, fermenting...
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