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Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter.
Hwang, Jihyun; Jun, Heeju; Roh, Seoye; Lee, Seong Jae; Mun, Jeong Min; Kim, Seung Wook; Chung, Min-Yu; Kim, In-Hwan; Kim, Byung Hee.
Afiliación
  • Hwang J; Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
  • Jun H; Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
  • Roh S; Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
  • Lee SJ; Research Center, Ottogi Corporation, Gyeonggi 14060, Korea.
  • Mun JM; Research Center, Ottogi Corporation, Gyeonggi 14060, Korea.
  • Kim SW; Research Center, Ottogi Corporation, Gyeonggi 14060, Korea.
  • Chung MY; Korea Food Research Institute, Jeonbuk 55365, Korea.
  • Kim IH; Department of Food and Nutrition, Korea University, Seoul 02841, Korea.
  • Kim BH; Department of Food and Nutrition, Sookmyung Women's University, Seoul 04310, Korea.
Molecules ; 26(11)2021 May 27.
Article en En | MEDLINE | ID: mdl-34072180
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Grasas de la Dieta / Aceite de Palma / Diglicéridos / Hexanos Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2021 Tipo del documento: Article
Texto completo
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Texto completo: 1 Base de datos: MEDLINE Asunto principal: Grasas de la Dieta / Aceite de Palma / Diglicéridos / Hexanos Idioma: En Revista: Molecules Asunto de la revista: BIOLOGIA Año: 2021 Tipo del documento: Article