Comparative structural and vibrational investigations between cocoa butter (CB) and cocoa butter equivalent (CBE) by ESI/MALDI-HRMS, XRD, DSC, MIR and Raman spectroscopy

Publication date: Available online 9 June 2021Source: Food ChemistryAuthor(s): S. Bresson, A. Lecuelle, F. Bougrioua, M. El Hadri, V. Baeten, M. Courty, S. Pilard, S. Rigaud, V. Faivre
Source: Food Chemistry - Category: Food Science Source Type: research