Open AccessStructured lipids obtained by chemical and enzymatic interesterification from fish oil and palm kernel fat
Author(s) -
Oscar Díaz Gamboa,
Luíz Antônio Gioielli
Publication year - 2003
Publication title -
grasas y aceites
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.384
H-Index - 46
eISSN - 1988-4214
pISSN - 0017-3495
DOI - 10.3989/gya.2003.v54.i2.259
Subject(s) - interesterified fat , palm kernel oil , food science , palm kernel , chemistry , chemical composition , palm oil , fish <actinopterygii> , fish oil , enzyme , biochemistry , organic chemistry , biology , lipase , fishery