Differential Scanning Calorimetry and Fatty Acid Composition Analysis of Chocolates Marketed in Iran as an Alternative Method for Identification of Cocoa Butter Adulteration.
| Autor: | Khaleghi Yazdi, Tahereh1,2, Afshar Mogaddam, Mohammad Reza3,4, Mousazadeh, Morad5, Monajjemzadeh, Farnaz3, Tamizi, Elnaz3, Nemati, Mahboob3,6,7 nematim@tbzmed.ac.ir |
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| Zdroj: | Journal of AOAC International. Nov/Dec2021, Vol. 104 Issue 6, p1479-1484. 6p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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