https://www.selleckchem.com/pr....oducts/compound-3i.h
The characteristic length scale at which these differences were observed falls in length scales detected by humans in the oral cavity. This work proposes that a D = 2.1 characterizes an under-tempered 70% dark chocolate while a D = 2.3 characterizes a well-tempered 70% dark chocolate. This work also presents a simple model that describes the disintegration of those aggregates formed by the basic scatter units for under- and well-tempered chocolate. The model proposes that aggregates formed in under-tempered chocolate persist after t
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