American Chemical Society
Chocolate has been appreciated as a delicacy for thousands of years, and it's easy to see why. The luscious and luxurious treat can give you a little pick-me-up toward the end of a hard day, or provide a sweet ending to a fine meal. You might think we know everything about chocolate by now, but surprisingly, researchers are still reporting new findings about the confection. Below are some recent papers published in ACS' Journal of Agricultural and Food Chemistry that report insights into chocolate, such as what compounds make it taste a certain way, how it could help strengthen teeth and how to tell if a chocolate bar is authentic. Reporters can request free access to these papers by emailing
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