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. 2019 Oct 9;8(10):460. doi: 10.3390/foods8100460

Figure 1.

Figure 1

Ion mobility (IM) spectra of dark chocolate mass, conched in duplicate at 50 °C (a,b) and 75 °C ((c), only one trial shown) as a function of conching time. Dashed lines and the indicator “0 min” refer to the chocolate mass before conching. RIP: reactant ion peak.