Life cycle hotspots in chocolate production: Ingredient formulation, processing technologies, and pathways toward sustainable confectionery systems
- DOI
- 10.1016/j.scitotenv.2026.181500
- Published
- 2026-02
- Container
- Science of The Total Environment
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.scitotenv.2026.181500,
title = {Life cycle hotspots in chocolate production: Ingredient formulation, processing technologies, and pathways toward sustainable confectionery systems},
author = {Nevzat Konar and Muhammed Fidan and Ilyas Atalar and Ibrahim Palabiyik and Tuba Sanli and Serdar Marasli and Ahmet Gorgulu and Osman Sagdic and Omer Said Toker},
year = {2026},
journal = {Science of The Total Environment},
doi = {10.1016/j.scitotenv.2026.181500},
url = {https://doi.org/10.1016/j.scitotenv.2026.181500}
}RIS
TY - JOUR TI - Life cycle hotspots in chocolate production: Ingredient formulation, processing technologies, and pathways toward sustainable confectionery systems AU - Nevzat Konar AU - Muhammed Fidan AU - Ilyas Atalar AU - Ibrahim Palabiyik AU - Tuba Sanli AU - Serdar Marasli AU - Ahmet Gorgulu AU - Osman Sagdic AU - Omer Said Toker PY - 2026 JO - Science of The Total Environment DO - 10.1016/j.scitotenv.2026.181500 UR - https://doi.org/10.1016/j.scitotenv.2026.181500 ER -
APA
Konar, N., Fidan, M., Atalar, I., Palabiyik, I., Sanli, T., Marasli, S., Gorgulu, A., Sagdic, O., & Toker, O. S. (2026). Life cycle hotspots in chocolate production: Ingredient formulation, processing technologies, and pathways toward sustainable confectionery systems. Science of The Total Environment. https://doi.org/10.1016/j.scitotenv.2026.181500
Source records
- crossref · retrieved 2026-09-26T18:19:42.146Z