Cocoa butter is polymorphic and can crystallize into several crystal forms. How does this affect the quality of chocolate?

2D black phosphorus can capture copper ions and protect from neurotoxicity

Overview of the latest issue of Angewandte Chemie

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MgAl layered double hydroxide and modified zirconium phosphate remove gypsum crusts

Photoelectron spectroscopy and ab initio studies confirm Al=Al double bond in cluster

Overview of the latest issue of Angewandte Chemie

Carbon dioxide converted to olefins with high selectivity

Se−Se coupling of phosphine selenides using Sb complexes

"Holey" graphene-based materials for supercapacitors