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类可可脂原料油中低熔点甘油三酯的组成、 含量调控与综合利用Composition, content regulation and comprehensive utilization of low-melting triglycerides in cocoa butter equivalent raw oils
刘陈钰,甄铖,郑小宇,王颖琪,王雨昕,金俊,金青哲,王兴国 LIU Chenyu, ZHEN Cheng, ZHENG Xiaoyu, WANG Yingqi, WANG Yuxin, JIN Jun, JIN Qingzhe, WANG Xingguo
Published in Zhongguo you zhi (01.10.2023)
Published in Zhongguo you zhi (01.10.2023)
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甘油二酯对可可脂类油脂结晶和巧克力起霜的影响研究进展Effects of diglycerides on crystallization of cocoa butter analogues and bloom of chocolates: a review
陈昕玥,顾晓霞,王雨昕,刘周颖,朱云,金俊,金青哲,王兴国 CHEN Xinyue, GU Xiaoxia, WANG Yuxin, LIU Zhouying, ZHU Yun, JIN Jun, JIN Qingzhe, WANG Xingguo
Published in Zhongguo you zhi (01.04.2023)
Published in Zhongguo you zhi (01.04.2023)
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