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Differential scanning calorimetry and fatty acid composition analysis of chocolates marketed in Iran as an alternative method for identification of cocoa butter adulteration
Journal of AOAC INTERNATIONAL ( IF 1.7 ) Pub Date : 2021-06-28 , DOI: 10.1093/jaoacint/qsab086
Tahereh Khaleghi Yazdi 1, 2 , Mohammad Reza Afshar Mogaddam 3, 4 , Morad Mousazadeh 5 , Farnaz Monajjemzadeh 3 , Elnaz Tamizi 3 , Mahboob Nemati 3, 6, 7
Affiliation  

Cocoa butter, an expensive product containing a specific triacylglycerol composition, is often the object of economic adulteration.

中文翻译:

在伊朗销售的巧克力的差示扫描量热法和脂肪酸组成分析作为鉴定可可脂掺假的替代方法

可可脂是一种含有特定甘油三酯成分的昂贵产品,通常是经济掺假的对象。
更新日期:2021-06-29
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