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
- Resource Type
- Academic Journal
- Source
- 中国油脂 / China Oils and Fats. 48(4):46-50
- Subject
甘油二酯 对称型单不饱和甘油三酯 脂肪酸链长 结晶 起霜 - Language
- Chinese
- ISSN
- 1003-7969