Stability of minor lipid components with emphasis on phytosterols during chemical interesterification of a blend of refined olive oil and palm stearin

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作者：
Azadmard-Damirchi, Sodeif [1 ,2 ]
Dutta, Paresh C. [1 ]
机构：
[1] Department of Food Science, Swedish University of Agricultural Sciences, SLU, P.O. Box 7051, Uppsala 750 07, Sweden
[2] Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 51664, Iran
来源：
JAOCS, Journal of the American Oil Chemists' Society | 2008年 / 85卷 / 01期
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Journal article (JA)
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页码：13 / 21
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