ANALYSIS OF THE GLYCERIDE STRUCTURE OF COCOA BUTTER BY THERMAL GRADIENT CRYSTALLIZATION

被引：19

作者：

JONES, GV

HAMMOND, EG

机构：

来源：

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY | 1961年 / 38卷 / 02期

关键词：

D O I：

10.1007/BF02633900

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：69 / 73

页数：5

共 24 条

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