Effects of Lipid Structure Changed by Interesterification on Melting Property and Lipemia

Title
Effects of Lipid Structure Changed by Interesterification on Melting Property and Lipemia
Authors
Keywords
Interesterification, Triacylglycerol structure, Solid fat content, Lipemia, Lipid metabolism, <em class=EmphasisTypeItalic >sn</em>-2 position
Journal
LIPIDS
Volume 51, Issue 10, Pages 1115-1126
Publisher
Wiley
Online
2016-08-24
DOI
10.1007/s11745-016-4184-3

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