Crystallization behavior of milk fat, palm oil, palm kernel oil, and cocoa butter with and without the addition of cannabidiol
Author:
Affiliation:
1. Department of Nutrition, Dietetics, and Food Sciences Utah State University Logan Utah USA
Funder
Utah Agricultural Experiment Station
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/aocs.12667
Reference29 articles.
1. AOCS Standard Methods.2017a.Ce 1b‐89. Fatty acid composition of marine oils.
2. AOCS Standard Methods.2017b.Ce 2‐66. Preparation of Methyl Esters of Fatty Acids.
3. The evolving landscape of cannabis edibles
4. Isothermal Crystallization of Palm Oil‐Based Fats with and without the Addition of Essential Oils
5. Retardation of Crystallization through the Addition of Dairy Phospholipids
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