초콜릿 (Korean Wikipedia)

Analysis of information sources in references of the Wikipedia article "초콜릿" in Korean language version.

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about.com

candy.about.com

bhg.com

dailian.co.kr

doi.org

dx.doi.org

  • National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함. 
  • Afoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio (November 2008). “Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems”. 《Journal of Food Engineering》 89 (2): 128–136. doi:10.1016/j.jfoodeng.2008.04.021. ISSN 0260-8774. 
  • Loisel, C.; Keller, G.; Lecq, G.; Bourgaux, C.; Ollivon, M. (1998). “Phase Transitions and Polymorphism of Cocoa Butter”. 《Journal of the American Oil Chemists' Society》 75 (4). pp.425–439, see Table 2 p. 426 for tempering temperatures. doi:10.1007/s11746-998-0245-y. S2CID 207313083. 
  • DeMarco, E. (2015년 5월 7일). “X-rays reveal how chocolate turns white”. 《Science》. doi:10.1126/science.aac4563. 2015년 5월 8일에 원본 문서에서 보존된 문서. 2015년 5월 8일에 확인함. 

fda.gov

nationalacademies.org

nap.nationalacademies.org

  • National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함. 

nih.gov

ncbi.nlm.nih.gov

  • National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함. 

sallys-place.com

sciencemag.org

news.sciencemag.org

semanticscholar.org

api.semanticscholar.org

  • Loisel, C.; Keller, G.; Lecq, G.; Bourgaux, C.; Ollivon, M. (1998). “Phase Transitions and Polymorphism of Cocoa Butter”. 《Journal of the American Oil Chemists' Society》 75 (4). pp.425–439, see Table 2 p. 426 for tempering temperatures. doi:10.1007/s11746-998-0245-y. S2CID 207313083. 

web.archive.org

worldcat.org

  • Afoakwa, Emmanuel Ohene; Paterson, Alistair; Fowler, Mark; Vieira, Joselio (November 2008). “Effects of tempering and fat crystallisation behaviour on microstructure, mechanical properties and appearance in dark chocolate systems”. 《Journal of Food Engineering》 89 (2): 128–136. doi:10.1016/j.jfoodeng.2008.04.021. ISSN 0260-8774.