Figure 1. Chromatograms for evaluation of α-, β-, γ-, δ-tocopherol by HPLC

From

Influence of Fermentation and Roasting Degree on Tocopherols and Sterols of Cocoa Butter Extracted from Taiwan Cocoa Bean

Youk Meng Choong, Ying Chun Lin

Journal of Food and Nutrition Research. 2024, 12(11), 513-519 doi:10.12691/jfnr-12-11-7