Comparison of caffeine contents in dark chocolate and white chocolate using high performance liquid chromatography (HPLC) / Nur Tiara Abd Halim
This study was conducted to compare the amount of caffeine in two types of chocolate from two difference brands. Caffeine were extracted from dark chocolate and white chocolate samples by using liquid-liquid extraction (LLE) method and chloroform as extracting agent. Then, the concentration level of...
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| Format: | Student Project |
| Language: | English |
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2017
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| Online Access: | https://ir.uitm.edu.my/id/eprint/35054/1/35054.pdf |