Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions-Reference-Cited by-同舟云学术

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Nutritional composition and fatty acids profile in cocoa beans and chocolates with different geographical origin and processing conditions

Published:2015-01 Issue: Volume:166 Page:125-132
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Torres-Moreno M.,Torrescasana E.,Salas-Salvadó J.,Blanch C.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference45 articles.

1. Chocolate science and technology;Afoakwa,2010

2. Olive oil consumption and reduced incidence of hypertension: The SUN study;Alonso;Lipids,2004

3. Fatty acids in oils and fats, preparation of methyl esters. AOAC official method 969.33;AOAC International,1990

4. Cacao beans and its products. AOAC chapter 31;AOAC International,1995

5. Soxhlet fat extraction method. AOAC official method 948.22;AOAC International,1995

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