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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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| 出版年: | Food Sci Biotechnol |
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| 主要な著者: | , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer Singapore
2019
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| 主題: | |
| オンライン･アクセス: | 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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