Article Versions Notes

Gouveia JR, de Lira Lixandrão KC, Tavares LB, Lixandrão Fernando PH, Garcia GES, dos Santos DJ. Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation. Foods. 2019; 8(10):449. https://doi.org/10.3390/foods8100449

Gouveia, Julia Rocha, Kelly Cristina de Lira Lixandrão, Lara Basílio Tavares, Paulo Henrique Lixandrão Fernando, Guilherme Elias Saltarelli Garcia, and Demetrio Jackson dos Santos. 2019. "Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation" Foods 8, no. 10: 449. https://doi.org/10.3390/foods8100449

Gouveia, J. R., de Lira Lixandrão, K. C., Tavares, L. B., Lixandrão Fernando, P. H., Garcia, G. E. S., & dos Santos, D. J. (2019). Thermal Transitions of Cocoa Butter: A Novel Characterization Method by Temperature Modulation. Foods, 8(10), 449. https://doi.org/10.3390/foods8100449