Elimination of 3-MCPD fatty acid esters and glycidyl esters during palm oil hydrogenation and wet fractionation
Jan KyselkaDepartment of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech RepublicKateřina MatějkováDepartment of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech RepublicJán ŠmidrkalDepartment of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech RepublicMarkéta BerčíkováDepartment of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech RepublicErik PešekDepartment of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech RepublicBeverly BělkováDepartment of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech RepublicVojtěch IlkoDepartment of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech RepublicMarek DoležalDepartment of Food Analysis and Nutrition, University of Chemistry and Technology Prague, Prague, Czech RepublicVladimı́r FilipDepartment of Dairy, Fat and Cosmetics, University of Chemistry and Technology Prague, Prague, Czech Republic
2018en
ABI
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