Analytical platforms to assess the authenticity of cocoa butter

European Journal of Lipid Science and Technology

Volumn 105, Issue 1, 2003, Pages 32-42

  Ulberth, Franz ^a,b   Buchgraber, Manuela ^a  

^a UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

^b JOINT RESEARCH CENTRE   (Italy)

Author keywords

Authenticity; Chocolate; Cocoa butter; Cocoa butter equivalents; Triglycerides

Indexed keywords

FATTY ACID; THEOBROMA OIL; TRIACYLGLYCEROL;

CACAO; FOOD ANALYSIS; GAS LIQUID CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INFRARED SPECTROSCOPY; LAW; LIPID COMPOSITION; MASS SPECTROMETRY; REVIEW;

THEOBROMA; THEOBROMA CACAO;

EID: 0037283441     PISSN: 14387697     EISSN: None     Source Type: Journal    
DOI: 10.1002/ejlt.200390003     Document Type: Review

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