Source: Food Chemistry. Unidade: CENA
Subjects: CHOCOLATE, CACAU, AÇÚCAR, ISÓTOPOS ESTÁVEIS
ABNT
SILVA, Karina Gonçalves da et al. Stable isotope profiling and machine learning for determining cocoa origin, ingredient composition, and cocoa content in Brazilian chocolates. Food Chemistry, v. 499, p. 1-10, 2026Tradução . . Disponível em: https://doi.org/10.1016/j.foodchem.2025.147313. Acesso em: 06 jan. 2026.APA
Silva, K. G. da, Moreira, M. Z., Figueira, A. V. de O., Martinelli, L. A., & Camargo, P. B. de. (2026). Stable isotope profiling and machine learning for determining cocoa origin, ingredient composition, and cocoa content in Brazilian chocolates. Food Chemistry, 499, 1-10. doi:10.1016/j.foodchem.2025.147313NLM
Silva KG da, Moreira MZ, Figueira AV de O, Martinelli LA, Camargo PB de. Stable isotope profiling and machine learning for determining cocoa origin, ingredient composition, and cocoa content in Brazilian chocolates [Internet]. Food Chemistry. 2026 ; 499 1-10.[citado 2026 jan. 06 ] Available from: https://doi.org/10.1016/j.foodchem.2025.147313Vancouver
Silva KG da, Moreira MZ, Figueira AV de O, Martinelli LA, Camargo PB de. Stable isotope profiling and machine learning for determining cocoa origin, ingredient composition, and cocoa content in Brazilian chocolates [Internet]. Food Chemistry. 2026 ; 499 1-10.[citado 2026 jan. 06 ] Available from: https://doi.org/10.1016/j.foodchem.2025.147313
