Higher palmitic acid and dipalmitoyloleate levels are correlated to increased firmness in commercial butter
| Autor: | Marangoni, Alejandro G., Ghazani, Saeed M., Gammage, Sarah, Van Rosendaal, Julie, Music, Janet, Charlebois, Sylvain |
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| Zdroj: | In Food Chemistry 30 May 2022 377 |
| Databáze: | ScienceDirect |
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