Triacylglycerol Composition and Chemical-Physical Properties of Cocoa Butter and Its Derivatives: NMR, DSC, X-ray, Rheological Investigation

In recent years, the food industry has become increasingly involved in researching vegetable fats and oils with appropriate mechanical properties (ease of transport, processing, and storage) and a specific lipidic composition to ensure healthy products for consumers. The chemical–physical behavior o...

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Detalles Bibliográficos
Autores principales: Colella, Maria Francesca, Marino, Nadia, Oliviero Rossi, Cesare, Seta, Lucia, Caputo, Paolino, De Luca, Giuseppina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9916945/
https://www.ncbi.nlm.nih.gov/pubmed/36768417
http://dx.doi.org/10.3390/ijms24032090

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9916945/
https://www.ncbi.nlm.nih.gov/pubmed/36768417
http://dx.doi.org/10.3390/ijms24032090

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