Free fatty acids and their esters modulate isothermal crystallization of anhydrous milk fat. [electronic resource]
Producer: 20170103Description: 22-29 p. digitalISSN:- 1873-7072
- Animals
- Caproates -- chemistry
- Crystallization
- Dietary Fats -- analysis
- Eicosanoic Acids -- chemistry
- Esterification
- Fatty Acids, Nonesterified -- chemistry
- Magnetic Resonance Spectroscopy
- Milk -- chemistry
- Oleic Acids -- chemistry
- Palmitic Acid -- chemistry
- Stearic Acids -- chemistry
- Triglycerides -- chemistry
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Publication Type: Journal Article
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