Chromatographic and spectroscopic methods for the detection of cocoa butter in cocoa and its derivatives: A review
Currently, there is fierce competition in the cocoa industry to develop products that possess distinctive sensory characteristics and flavours. This is because cocoa and its derivatives provide numerous health and functional advantages, which is essential to their economics. The fatty acid and trigl...
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| Автори: | , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Elsevier
2024-06-01
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| Серія: | Heliyon |
| Предмети: | |
| Онлайн доступ: | http://www.sciencedirect.com/science/article/pii/S240584402407498X |
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