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期刊名称

international food research journal(1)

关键词

soybean-based diacylg-lycerols; crystallisation properties; dry fractionation; solid fat content; polymorphism(1)

作者

Luo, J. AND Yang, B. AND Xu, Q. AND Lin, S. AND Wang, Y. AND Luo, R. AND Wang, W.(0)

机构

guangdong acad agr sci, sericultural & agri food res inst, guangzhou 510610, peoples r china(1)
guangdong yue s special nutr technol co ltd, foshan 528000, peoples r china(1)
south china univ technol, sch biol & biol engn, guangzhou 510006, peoples r china(1)
south china univ technol, sch food sci & engn, guangzhou 510640, peoples r china(1)

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年份

2020(1)

科研产出

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资源类型: 外文期刊

作者:Luo, J.(精确检索)

作者:Yang, B.(精确检索)

作者:Xu, Q.(精确检索)

作者:Lin, S.(精确检索)

作者:Wang, Y.(精确检索)

作者:Luo, R.(精确检索)

作者:Wang, W.(精确检索)

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1Physicochemical properties of soybean-based diacylglycerol before and after dry fractionation

作者： Luo, J.; Yang, B.; Xu, Q.; Lin, S.; Wang, Y.; Luo, R.; Wang, W.; SCI

机构： South China Univ Technol, Sch Biol & Biol Engn, Guangzhou 510006, Peoples R China; South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Peoples R China; Guangdong Yue S Special Nutr Technol Co Ltd, Foshan 528000, Peoples R China; Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Guangzhou 510610, Peoples R China;

来源：INTERNATIONAL FOOD RESEARCH JOURNAL

关键词： soybean-based diacylg-lycerols; crystallisation properties; dry fractionation; solid fat content; polymorphism

年份：2020