| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7592991 | Food Chemistry | 2015 | 8 Pages |
Abstract
Summarizing, the present study revealed the potential of an enzymatic diacylglycerol synthesis in edible oils as a suitable alternative to conventional processes also enabling the reduction of free fatty acids in crude oils.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Daniela von der Haar, Andreas Stäbler, Rolf Wichmann, Ute Schweiggert-Weisz,