Physicochemical Properties, Crystallization Behavior and Oxidative Stabilities of Enzymatic Interesterified Fats of Beef Tallow, Palm Stearin and Camellia Oil Blends

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ژورنال

عنوان ژورنال: Journal of Oleo Science

سال: 2019

ISSN: 1345-8957,1347-3352

DOI: 10.5650/jos.ess18201