Work

Bromatological characterization of three types of semi-industrial chocolates

Year: 2025

Type: article

Source: Agro Productividad

DOI: 10.32854/fnz7h270

Authors: Christian A. Pérez-Obrador, Víctor Córdova Ávalos, N. Solana-Villanueva, Juan M. Zaldívar-Cruz, P. García-Alamilla

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W4409502748

FWCI:

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