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Updated: May 14, 2025

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巧克力炼:一个前景

Jarvis A Stobbs1,2, Saeed M Ghazani1, Mary-Ellen Donnelly2

  • 1Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada.

Crystal growth & design
|May 12, 2025
PubMed
概括

巧克力炼质量不仅取决于晶体形式. 多尺度结构分析显示,纳米结构和微结构性质对于抗花至关重要,特别是在改变可可黄成分时.

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