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1 Ergebnisse
1
Texture and volatile profiles of beef tallow substitute pro..:
Zou, Shuo
;
Zhou, Jun
;
Du, Yilin
...
Food Chemistry. 429 (2023) - p. 136980 , 2023
Link:
https://doi.org/10.1016/j.foodchem.2023.136980
RT Journal T1
Texture and volatile profiles of beef tallow substitute produced by a pilot-scale continuous enzymatic interesterification
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2023.136980&Exemplar=1&LAN=DE A1 Zou, Shuo A1 Zhou, Jun A1 Du, Yilin A1 Cheng, Jianqiang A1 Wang, Yong A1 Zhang, Zhen PB Elsevier BV YR 2023 SN 0308-8146 JF Food Chemistry VO 429 SP 136980 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2023.136980 DO https://doi.org/10.1016/j.foodchem.2023.136980 SF ELIB - SuUB Bremen
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