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Title: The Science of Chocolate

Abstract

Explore the chemistry of chocolate and how the chemistry relates to the flavor and effects of chocolate on the human body and why, even after 3,400 years of cocoa consumption, chocolate remains somewhat of a mystery.

Authors:
Publication Date:
Research Org.:
Thomas Jefferson National Accelerator Facility (TJNAF), Newport News, VA (United States)
Sponsoring Org.:
USDOE Office of Science (SC)
OSTI Identifier:
1068715
Resource Type:
Multimedia
Resource Relation:
Conference: Jefferson Lab Science Series, Thomas Jefferson National Accelerator Facility, Newport News, Virginia, 2011
Country of Publication:
United States
Language:
English
Subject:
37 INORGANIC, ORGANIC, PHYSICAL, AND ANALYTICAL CHEMISTRY; CHOCOLATE; COCOA; ANTIOXIDANTS; FIBER

Citation Formats

McShea, Andy. The Science of Chocolate. United States: N. p., 2011. Web.
McShea, Andy. The Science of Chocolate. United States.
McShea, Andy. Tue . "The Science of Chocolate". United States. https://www.osti.gov/servlets/purl/1068715.
@article{osti_1068715,
title = {The Science of Chocolate},
author = {McShea, Andy},
abstractNote = {Explore the chemistry of chocolate and how the chemistry relates to the flavor and effects of chocolate on the human body and why, even after 3,400 years of cocoa consumption, chocolate remains somewhat of a mystery.},
doi = {},
journal = {},
number = ,
volume = ,
place = {United States},
year = {2011},
month = {4}
}

Multimedia:

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