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Evaluation model for cocoa butter equivalents based on fatty acid compositions and triacylglycerol patterns
An effective evaluation model was established to digitize the quality of cocoa butter equivalents (CBEs) based on determinations of total and sn-2 fatty acid compositions and triacylglycerol (TAG) profiles and the “deducting score” principle. Similarity scores for selected fats and oils calculated f...
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| Publicado no: | Food Sci Biotechnol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer Singapore
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6859180/ https://ncbi.nlm.nih.gov/pubmed/31807337 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-019-00630-8 |
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