The cocoa filling gives them a sweet taste that is sure to appeal to every gourmet

* RWS – Percentage of Reference Intake Values

It contains many valuable nutrients such as protein

03 g/mol EC-Nr: 204-823-8 CAS-Nummer: 127-09-3 Qualitätsparameter

which is responsible for the fermentation of soybeans in the traditional Japanese dish natto

Kalium Chrom Iii Sulfat 12Hydrat CZ 100g Coenzym Q10 The cocoa filling gives themPotassium Chromium(III) Sulfate Dodecahydrate Synonyms: Potassium Chromium(III) Sulfate Dodecahydrate, KCr(SO4)2 12H2O Technical Data Chemical Formula: KCr(SO4)2 12H2O Molar Mass: 499. 39 g mol CAS Number: 7788 99 0 EC Number: 233 382 4 Form: solid, crystals Color: dark violet Odor: odorless pH Value (5% in HO, 20C): approx. 2. 5 3. 0 Melting Point: decomposition above 60 C Boiling Point: not applicable (decomposes) Flash Point: not applicable Auto