Learn how AFM is being used to characterize sucrose crystals in chocolate making using the MFP-3D AFM and Ztherm local thermal analysis. Discussion includes materials and methods, sample preparation and AFM images and results.




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Have a drink on us at the French SPM meeting next week. Julien Lopez and Raphael Barbattini. Email julien.lopez@oxi… https://t.co/Nb7PfQHFPz
10:02 PM - 16 Mar 18
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