TRIGLYCERIDE CHARACTERISTICS OF COCOA BUTTER FROM CACAO FRUIT MATURED IN A MICROCLIMATE OF ELEVATED-TEMPERATURE

[1] ALVIM PD, 1972, REV THEOBROMA, V2, P3

[2] Appleqvist L.-A., 1975, Recent advances in the chemistry and biochemistry of plant lipids. Proceedings of a symposium arranged by the Phytochemical Society and the Lipid Group of the Biochemical Society, University of East Anglia, Norwich, April, 1974., P247

[3] GLYCERIDE STRUCTURE OF COCOA BUTTER [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (12) : 843 - &

[4] FURTHER STUDIES ON THE PANCREATIC HYDROLYSIS OF SOME NATURAL FATS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1961, 38 (12) : 685 - 688

[5] FOLCH J, 1957, J BIOL CHEM, V226, P497

[6] FATS AND PROCESSES USED IN MANUFACTURING CHOCOLATE AND CONFECTIONERY COATINGS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1972, 49 (08) : 462 - &

[7] DETERMINATION OF GLYCERIDE COMPOSITION OF SEVERAL SOLID AND LIQUID FATS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1965, 42 (01) : 9 - &

[8] CHANGES IN LIPID COMPONENTS OF SEEDS DURING GROWTH AND RIPENING OF CACAO FRUIT [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1980, 57 (02) : 61 - 65

[9] EFFECT OF LIQUID FAT ON MELTING-POINT AND POLYMORPHIC BEHAVIOR OF COCOA BUTTER AND A COCOA BUTTER FRACTION [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (03) : 108 - 112

[10] PANCREATIC LIPASE HYDROLYSIS OF TRIGLYCERIDES BY SEMIMICRO TECHNIQUE [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (10) : 693 - &

[1] ALVIM PD, 1972, REV THEOBROMA, V2, P3

[2] Appleqvist L.-A., 1975, Recent advances in the chemistry and biochemistry of plant lipids. Proceedings of a symposium arranged by the Phytochemical Society and the Lipid Group of the Biochemical Society, University of East Anglia, Norwich, April, 1974., P247

[3] GLYCERIDE STRUCTURE OF COCOA BUTTER [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (12) : 843 - &

[4] FURTHER STUDIES ON THE PANCREATIC HYDROLYSIS OF SOME NATURAL FATS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1961, 38 (12) : 685 - 688

[5] FOLCH J, 1957, J BIOL CHEM, V226, P497

[6] FATS AND PROCESSES USED IN MANUFACTURING CHOCOLATE AND CONFECTIONERY COATINGS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1972, 49 (08) : 462 - &

[7] DETERMINATION OF GLYCERIDE COMPOSITION OF SEVERAL SOLID AND LIQUID FATS [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1965, 42 (01) : 9 - &

[8] CHANGES IN LIPID COMPONENTS OF SEEDS DURING GROWTH AND RIPENING OF CACAO FRUIT [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1980, 57 (02) : 61 - 65

[9] EFFECT OF LIQUID FAT ON MELTING-POINT AND POLYMORPHIC BEHAVIOR OF COCOA BUTTER AND A COCOA BUTTER FRACTION [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1976, 53 (03) : 108 - 112

[10] PANCREATIC LIPASE HYDROLYSIS OF TRIGLYCERIDES BY SEMIMICRO TECHNIQUE [J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1964, 41 (10) : 693 - &