๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Influence of interesterification on the oxidative stability of marine oil triacylglycerols

โœ Scribed by Hiromi Kimoto; Yasushi Endo; Kenshiro Fujimoto

Book ID
112775712
Publisher
Springer-Verlag
Year
1994
Tongue
English
Weight
480 KB
Volume
71
Category
Article
ISSN
0003-021X

No coin nor oath required. For personal study only.

๐Ÿ“œ SIMILAR VOLUMES

The influence of triacylglycerol structu
The influence of triacylglycerol structure on the oxidative stability of polyunsaturated oils
โœ Chakra Wijesundera ๐Ÿ“‚ Article ๐Ÿ“… 2008 ๐Ÿ› Wiley (John Wiley & Sons) ๐ŸŒ English โš– 559 KB

## Abstract There is a growing trend in the use of unsaturated oils in food products and applications. This stems from mounting scientific evidence and increasing consumer awareness of detrimental health effects of dietary saturated fats and trans fats. A major problem with unsaturated oils is that