Presentation Information
[3KAp02w046]Evaluation of Photooxidation Mechanisms in Chocolate: Why Is White Chocolate More Susceptible to Light?
*Ayana Kouzai1, Naoya Irisawa1, Arata Hashimoto2, Masamitsu Kuriyama2, Eiji Iwaoka2, Junya Ito1, Kiyotaka Nakagawa1 (1. Tohoku Univ., 2. FUJI OIL CO., LTD.)
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