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Characterization of solid perfume based on Cocoa Butter with Jasmine Oil as fragrance

机译：基于可可黄油的固体香水表征用茉莉花油作为香水

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Melati Septiyanti; Yenny Meliana; Novia Suryani;
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年度 2021
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1. Physicochemical Properties of Enzymatically Produced Palm-Oil-Based Cocoa Butter Substitute (CBS) With Cocoa Butter Mixture [J] . Biswas Nirupam, Cheow Yuen Lin, Tan Chin Ping, European Journal of Lipid Science and Technology . 2018,第3期

机译：用可可脂混合物酶促产生的棕榈油基可可脂替代品（CBS）的物理化学性质
2. Influence of enzymatically produced sunflower oil based cocoa butter equivalents on the phase behavior of cocoa butter and quality of dark chocolate [J] . Kadivar Sheida, De Clercq Nathalie, Mokbul Mansura, LWT-Food Science & Technology . 2016,第Null期

机译：酶法生产的葵花籽油基可可脂当量对可可脂的相行为和黑巧克力品质的影响
3. Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute [J] . Food Chemistry . 2020,第Jul15期

机译：酶促酯交换棕榈油基脂肪的表征及其作为可可脂替代品的潜在应用
4. Preparation and Characterization of β-cyclodextrin-based Microcapsules for Sustaining Release of Jasmine Oil [C] . International Conference on Chemical Engineering and Advanced Materials . 2011

机译：基于β-环糊精的微胶囊的制备与表征，用于茉莉花释放释放
5. Solid phase microextraction-gas chromatography/mass spectrometry studies of fragrance allergens in perfumes. [D] . Wu, Wei. 2006

机译：香水中香料过敏原的固相微萃取-气相色谱/质谱研究。
6. Comparative Study on Mixing Behavior of Binary Mixtures of Cocoa Butter/Tristearin (CB/TS) and Cocoa Butter/Coconut Oil (CB/CO) [O] . Bhagyashri L. Joshi, Birgitta I. Zielbauer, Thomas A. Vilgis 2020

机译：可可脂/丁香脂素（CB / TS）和可可脂/椰子油（CB / CO）的二元混合物混合行为的比较研究
7. Physicochemical Properties of Enzymatically Produced Palm-Oil-Based Cocoa Butter Substitute (CBS) With Cocoa Butter Mixture [O] . Nirupam Biswas, Yuen Lin Cheow, Chin Ping Tan, 2018

机译：用可可脂混合物酶促产生的棕榈油基可可脂替代品（CBS）的物理化学性质

Characterization of solid perfume based on Cocoa Butter with Jasmine Oil as fragrance

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