Composition of Genuine Cocoa Butter and
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M. Lipp; C. Simoneau; F. Ulberth; E. Anklam; C. Crews; P. Brereton; W. de Greyt;
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Article
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2001
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Elsevier Science
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English
โ 228 KB
The compositional variation of the fatty acid, triacylglycerol, tocopherol, tocotrienol and sterene composition of genuine cocoa butter (CB) due to di!erent geographical growing regions and breeding lines as well as other vegetable fats used in confectionery manufacturing (cocoa butter equivalents,