Continuous enzymatic interesterification of milkfat with soybean oil produces a highly spreadable product rich in polyunsaturated fatty acids

Publisher： John Wiley & Sons Inc

E-ISSN： 1438-9312|117|5|608-619

ISSN： 1438-7697

Source： EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Vol.117, Iss.5, 2015-05, pp. : 608-619

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