Prediction of Fatty Acid Incorporation during Enzymatic Interesterification

Autor:	Albert J. Dijkstra
Rok vydání:	2020
Předmět:	chemistry.chemical_classification chemistry.chemical_compound Chromatography Chemistry General Chemical Engineering Organic Chemistry Fatty acid Enzymatic interesterification
Zdroj:	Journal of the American Oil Chemists' Society. 97:355-361
ISSN:	1558-9331 0003-021X
DOI:	10.1002/aocs.12324
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::05cd3c2c7f8ca3b1f01e091c617bc740 https://doi.org/10.1002/aocs.12324 Zobrazit plný text záznamu Plný text