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Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior
Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior
2020
Ana Carolina Rodriguez‐Negrette
María José Rodríguez‐Batiller
Victor Alonso García‐Londoño
Virginia Borroni
Roberto Candal
Maria Lidia Herrera
Keywords:
physical chemical
Theobroma grandiflorum
Chemistry
Food science
Fractionation
Correction
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