Identification of cocoa butter equivalents added to cocoa butter by fatty acid composition of the triacylglycerol sub-fractions separated by Ag +-HPLC - II

European Food Research and Technology

Volumn 208, Issue 3, 1999, Pages 198-202

  Neri, A ^a   Simonetti, M S ^a   Cossignani, L ^a   Damiani, P ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Cocoa butter; Cocoa butter equivalents; Fatty acids; Silver ion high performance liquid chromatography; Triacylglycerols

Indexed keywords

EID: 53149089821     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s002170050402     Document Type: Article

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