Life Cycle Assessment of Cocoa Products in Vietnam
Author:
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s41660-024-00412-8.pdf
Reference24 articles.
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2. Barišić V, Kopjar M, Jozinović A, Flanjak I, Ačkar Đ, Miličević B et al (2019) Chem Behind Chocolate Prod Mol 24(17):3163. https://doi.org/10.3390/molecules24173163
3. Beckett ST (2011) Industrial chocolate manufacture and use. John Wiley Sons. https://doi.org/10.1002/9781444301588
4. Bianchi FR, Moreschi L, Gallo M, Vesce E, Del Borghi A (2021) Environmental analysis along the supply chain of dark, milk and white chocolate: a life cycle comparison. Int J Life Cycle Assess 26:807–821. https://doi.org/10.1007/s11367-020-01817-6
5. Cappelletti GM, Nicoletti GM, Russo C (2010) Life cycle assessment (LCA) of Spanish-style green table olives. Ital J Food Sci 22:3e14
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