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The assesment of oxidative stability and melting characteristic of palm oil and cocoa butter

机译：棕榈油和可可脂氧化稳定性和熔化特性的评价

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Ewa Ostrowska-Ligęza; Sandra Brozio; Joanna Bryś; Rita Głowacka; Agata Górska; Diana Mańko-Jurkowska; Magdalena Wirkowska-Wojdyła;
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1. Effect of the Addition of a Cocoa Butter-Like Fat Enzymatically Produced from Olive Pomace Oil on the Oxidative Stability of Cocoa Butter [J] . Ozan Nazim Ciftci, Bolesiaw Kowalski, Fahrettin Goegues, Journal of Food Science . 2009,第4期

机译：添加从橄榄果渣油中酶促产生的类似可可脂的脂肪对可可脂氧化稳定性的影响
2. Characterization of Crystallization and Melting Profiles of Blends of Palm mid Fraction, Virgin Coconut Oil and Canola Oil as Cocoa Butter Substitutes Using Differential Scanning Calorimetry and Pulse Nuclear Magnetic Resonance [J] . A.B. Aftar Mizan, M.K. Ayob, A.G. Ma’aruf, American-Eurasian Journal of Agricultural and Environmental Sciences . 2015,第4期

机译：差示扫描量热法和脉冲核磁共振法表征棕榈中级馏分，初榨椰子油和低芥酸菜子油作为可可脂替代品的混合物的结晶和熔融特征
3. Crystallization and Melting Profiles of Blends of Palm Mid Fraction, Virgin Coconut Oil and Canola Oil as Cocoa Butter Substitutes as Determined Using Differential Scanning Calorimeter and Pulse Nuclear Magnetic Resonance Techniques [J] . A.B. Aftar Mizan, M.K. Ayob, A.G. Ma’aruf, American-Eurasian Journal of Agricultural and Environmental Sciences . 2015,第7期

机译：差示扫描量热仪和脉冲核磁共振技术测定棕榈中间馏分，初榨椰子油和低芥酸菜子油作为可可脂替代品的混合物的结晶和熔融特性
4. The Effect of Coconut Oil and Palm Oil as Substituted Oils to Cocoa Butter on Chocolate Bar Texture and Melting Point [C] . Rebecca Putri Limbardo, Herry Santoso, Judy Retti Witono International Seminar on Fundamental and Application of Chemical Engineering . 2017

机译：椰子油和棕榈油作为巧克力棒纹理和熔点的可可脂的替代油
5. Effect of production method on characteristics and oxidative stability of microencapsulated fish oil. [D] . Legako, Jerrad. 2009

机译：生产方法对微胶囊鱼油特性和氧化稳定性的影响。
6. Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification [O] . Xiaoyu Ma, Zhenying Hu, Jinyuan Mao, 2019

机译：樟脑籽油和全氢化棕榈油酶促酯交换法合成可可脂替代品
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

The assesment of oxidative stability and melting characteristic of palm oil and cocoa butter

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