المؤلفون: Lina Cossignani, Francesca Blasi, Pietro Damiani, T. Petrosino, Maria Stella Simonetti, Alessandro Neri

المصدر: European Food Research and Technology. 223:645-648

مصطلحات موضوعية: chemistry.chemical_classification, Chromatography, cocoa butter, cocoa butter equivalents, Ag+-HPLC, traicylglycerols, stereospecific analysis, Chemistry, Fatty acid, Fraction (chemistry), General Chemistry, Biochemistry, High-performance liquid chromatography, Industrial and Manufacturing Engineering, Equivalent, Stereospecificity, Composition (visual arts), Food science, Food Science, Biotechnology

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1417bbe18804c087e3cc299977eaaf51
https://doi.org/10.1007/s00217-005-0247-z

المؤلفون: COSSIGNANI, Lina, Damiani F., Gabrielli L., MONTESANO, Domenico, SIMONETTI, Maria Stella, Petrosino T., Ventura F., Marini F., DAMIANI, Pietro

المساهمون: Cossignani, Lina, Damiani, F., Gabrielli, L., Montesano, Domenico, Simonetti, Maria Stella, Petrosino, T., Ventura, F., Marini, F., Damiani, Pietro

مصطلحات موضوعية: Ag+-HPLC, cocoa butter equivalent, mango lipid, stereospecific analysi, traicylglycerols

وصف الملف: STAMPA

Relation: info:eu-repo/semantics/altIdentifier/wos/WOS:000257989000012; volume:20; firstpage:263; lastpage:272; numberofpages:10; journal:ITALIAN JOURNAL OF FOOD SCIENCE; http://hdl.handle.net/11391/158173; info:eu-repo/semantics/altIdentifier/scopus/2-s2.0-49749116149

الاتاحة: http://hdl.handle.net/11391/158173

المؤلفون: Cossignani, L., Damiani, F., Gabrielli, L., Montesano, D., Simonetti, M. S., Petrosino, T., Ventura, F., Federico Marini, Damiani, P.

المصدر: Scopus-Elsevier

مصطلحات موضوعية: ag+-hplc, ag(+)-hplc, traicylglycerols, triacylglycerols, Ag+-HPLC, cocoa butter equivalents, mango lipids, stereospecific analysis

URL الوصول: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::42fb3b4695c2487e46cc3e8266b97ea8
http://hdl.handle.net/11573/138246