Identification of cocoa butter equivalents added to cocoa butter: I. An approach by fatty acid composition of the triacylglycerol sub-fractions separated by Ag+-HPLC

European Food Research and Technology

Volumn 206, Issue 6, 1998, Pages 387-392

  Neri, Alessandro ^a   Simonetti, Maria Stella ^a   Cossignani, Lina ^a   Damiani, Pietro ^a  

^a UNIVERSITY OF PERUGIA   (Italy)

Author keywords

Cocoa butter; Cocoa butter equivalents; Multiple regression analysis; Silver ion high performance liquid chromatography

Indexed keywords

EID: 54749154030     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: None     Document Type: Article

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