Differential Scanning Calorimetry and Fatty Acid Composition Analysis of Chocolates Marketed in Iran as an Alternative Method for Identification of Cocoa Butter Adulteration.
Tahereh Khaleghi YazdiMohammad Reza Afshar MogaddamMorad MousazadehFarnaz MonajjemzadehElnaz TamiziMahboob NematiPublished in: Journal of AOAC International (2021)
Differential scanning calorimetry methods has been developed for identification of CB adulteration. CBS adulteration was detected in CB and also in commercial chocolate samples.