| Title : A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil - Li_2018_Food.Chem_255_405 |
| Author(s) : Li Y , Zhao J , Xie X , Zhang Z , Zhang N , Wang Y |
| Ref : Food Chem , 255 :405 , 2018 |
| Abstract : Li_2018_Food.Chem_255_405 |
| ESTHER : Li_2018_Food.Chem_255_405 |
| PubMedSearch : Li_2018_Food.Chem_255_405 |
| PubMedID: 29571493 |
Li Y, Zhao J, Xie X, Zhang Z, Zhang N, Wang Y (2018)
A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil
Food Chem
255 :405
Li Y, Zhao J, Xie X, Zhang Z, Zhang N, Wang Y (2018)
Food Chem
255 :405