A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil
酯交换脂肪
牛脂
食品科学
甲醇钠
化学
脂肪酶
大豆油
棕榈油
生物柴油
有机化学
酶
催化作用
作者
Ying Li,Jinli Zhao,Xiaodong Xie,Zhen Zhang,Ning Zhang,Yong Wang