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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.23 no.6, 2007년, pp.1015 - 1024
길복임 (안양대학교 식품영양학과) , 노정해 (한국식품연구원)
Trans-fatty acids (TFAs) are defined as the sum of all unsaturated fatty acids that contain one or more non-conjugated double bonds in a trans configuration. Dietary trans- fatty acids originate from commercially hydrogenated oils and from dairy and meat fats. From the perspective of the food indust...
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