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Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin

机译：可可脂和可可脂等同于巧克力糖果对人血甘油三酯，葡萄糖和胰岛素的影响

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Rina Yu Chin Quek; Elaine Wan Yi Peh; Christiani Jeyakumar Henry;
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1. 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

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2. Characterization of cocoa butter and cocoa butter equivalents by bulk and molecular carbon isotope analyses: implications for vegetable fat quantification in chocolate. [J] . Spangenberg JE, Dionisi F Journal of Agricultural and Food Chemistry . 2001,第9期

机译：通过体积和分子碳同位素分析表征可可脂和可可脂当量：对巧克力中植物脂肪定量的意义。
3. Cluster Analysis for the Systematic Grouping of Genuine Cocoa Butter and Cocoa Butter Equivalent Samples Based on Triglyceride Patterns [J] . Manuela Buchgraber, Franz Ulberth, Elke Anklam Journal of Agricultural and Food Chemistry . 2004,第12期

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4. Thermal Analysis of Cocoa Butter and Cocoa Butter Alternatives Crystallisation Using DSC Method [C] . Katalin Kerti Control applications in post-harvest and processing technology 1998(CAPPT'98) . 1998

机译：DSC方法对可可脂和可可脂替代品结晶的热分析
5. Effect of emulsifiers on the crystallization of kinetics of triglycerides and cocoa butter. [D] . Wei, Daijing. 2005

机译：乳化剂对甘油三酸酯和可可脂动力学结晶的影响。
6. Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides Glucose and Insulin [O] . Rina Yu Chin Quek, Elaine Wan Yi Peh, Christiani Jeyakumar Henry 2020

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
7. Method Validation for Detection and Quantification of Cocoa Butter Equivalents in Cocoa Butter and Plain Chocolate [O] . Manuela Buchgraber, Franz Ulberth, Elke Anklam, 2004

机译：可可脂和普通巧克力中可可脂等同物检测和定量的方法验证

Effects of Cocoa Butter and Cocoa Butter Equivalent in a Chocolate Confectionery on Human Blood Triglycerides, Glucose and Insulin

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