Table 3. Fatty acid composition of the six extracted crude cocoa butter samples

From

Characterization and Yield of Crude Cocoa Butter Extracted from Taiwanese Cocoa Beans under Different Fermentation Degree and Roasting Conditions

Ying Chun Lin, Youk Meng Choong

Journal of Food and Nutrition Research. 2022, 10(2), 151-157 doi:10.12691/jfnr-10-2-8