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Catalyzed Interesterification of Mixed Short & Medium Chain Fatty Acid Triacylglycerols as a Potential Dietary Food Lipid Source: Synthesis and Characterization
by Ronald P. D’Amelia, Gabrielle Cabrera, Ling Huang and William F. Nirode
American Journal of Food Science and Technology. 2017, 5(6), 228-232. DOI: 10.12691/ajfst-5-6-1
Pub. Date: October 28, 2017Views: 16602Downloads: 15494
interesterification triacylglycerols triglycerides short chain fatty acids medium chain fatty acids ester-exchange randomization theory
Abstract Full Text PDF (197 KB) Full Text HTML Full Text ePUB (215 KB)
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