Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo - Concepedia

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Influence of roasting conditions on fatty acid composition and oxidative changes of cocoa butter extracted from cocoa bean of Forastero variety cultivated in Togo

47

Citations

23

References

2014

Year

Dorota Żyżelewicz, Grażyna Budryn, Wiesława Krysiak, Joanna Oracz, Ewa Nebesny, Małgorzata Bojczuk

Food Research International

Food ChemistryNutritionFatty Acid CompositionFood CompositionFood AnalysisForastero VarietyCocoa BeanFood TechnologyHealth Sciences

References

	Year	Citations

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