Publisher
Springer Science and Business Media LLC
Reference32 articles.
1. Abt E, Sam J, Gray P, Robin L (2018) Cadmium and lead in cocoa powder and chocolate products in the US market. Food Addit Contam 11:92–102. https://doi.org/10.1080/19393210.2017.1420700
2. Afoakwa E, Paterson A, Fowler M (2007) Factors influencing rheological and textural qualities in chocolate–a review. Trends Food Sci Technol 18:290–298. https://doi.org/10.1016/j.tifs.2007.02.002
3. Barreto J, Assis R, Cassella R, Lemos V (2019) A novel strategy based on in-syringe dispersive liquid-liquid microextraction for the determination of nickel in chocolate samples. Talanta 193:23–28. https://doi.org/10.1016/j.talanta.2018.09.082
4. Chekri R, Bemrah N, Kandia D, Guérin T, Noel L, Jitaru P (2017) Essential and toxic trace elements in chocolate: occurrence data, assessment of nutritional merits and risk evaluation. 3rd IMEKOFOODS Conference: Metrology Promoting Harmonization and Standardization in Food and Nutrition 63:67.
5. Costa V, Pinheiro F, Amorim F, Silva E, Pereira-Filho E (2019) Multivariate optimization for the development of a sample preparation procedure and evaluation of calibration strategies for nutrient elements determination in handmade chocolate. Microchem J 150:104–116. https://doi.org/10.1016/j.microc.2019.104166