Article Versions Notes

Hwang J, Jun H, Roh S, Lee SJ, Mun JM, Kim SW, Chung M-Y, Kim I-H, Kim BH. Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter. Molecules. 2021; 26(11):3231. https://doi.org/10.3390/molecules26113231

Hwang, Jihyun, Heeju Jun, Seoye Roh, Seong Jae Lee, Jeong Min Mun, Seung Wook Kim, Min-Yu Chung, In-Hwan Kim, and Byung Hee Kim. 2021. "Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter" Molecules 26, no. 11: 3231. https://doi.org/10.3390/molecules26113231

Hwang, J., Jun, H., Roh, S., Lee, S. J., Mun, J. M., Kim, S. W., Chung, M.-Y., Kim, I.-H., & Kim, B. H. (2021). Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter. Molecules, 26(11), 3231. https://doi.org/10.3390/molecules26113231