Lipid composition of high-melting seed crystals formed during cocoa butter solidification
Author:
Affiliation:
1. Department of Food Science, 116 Borland Laboratory; The Pennsylvanla State University; University Park 16802 PA
2. McNeil Specialty Products Company; Skillman 08558-3000 NJ
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference13 articles.
1. Thermal and compositional properties of cocoa butter during static crystallization
2. The Separation of Complex Lipide Mixtures by the Use of Silicic Acid Chromatography
3. Thin-layer chromatography of plasma lipids by single development
4. A simple, specific spray for the detection of phospholipids on thin-layer chromatograms
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