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机译:柠檬烯对可可脂结晶的影响
Division of Food Sciences Sutton Bonington Campus, School of Biosciences, The University of Nottingham, Loughborough, Leicestershire, LE12 5RD, UK;
Division of Food Sciences Sutton Bonington Campus, School of Biosciences, The University of Nottingham, Loughborough, Leicestershire, LE12 5RD, UK;
Nestlé Product Technology Centre York, PO Box 204, Haxby Road, York, YO91 1XY, UK;
Nestlé Product Technology Centre York, PO Box 204, Haxby Road, York, YO91 1XY, UK;
Division of Food Sciences Sutton Bonington Campus, School of Biosciences, The University of Nottingham, Loughborough, Leicestershire, LE12 5RD, UK;
Cocoa butter; Limonene; Crystallization; Chocolate; Polymorphism; Differential scanning calorimetry; X-ray diffraction; Polarized light microscopy;
机译:通过研究温度和柠檬烯对可可脂结晶的影响,了解超声剪切反射参数
机译:有和没有柠檬烯的可可脂在17和20摄氏度下的等温结晶行为
机译:柠檬烯对可可脂结晶的影响。
机译:DSC方法对可可脂和可可脂替代品结晶的热分析
机译:在层流剪切作用下结晶的可可脂的纳米结构和物理性质。
机译:巧克力糖果中的可可脂和可可脂当量对人血甘油三酸酯葡萄糖和胰岛素的影响
机译:通过研究温度和柠檬烯对可可脂结晶的影响,了解超声剪切反射参数