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NTIS 바로가기LWT- Food science and technology, v.86, 2017년, pp.492 - 500
Zhang, Zhen (School of Food Science and Engineering, South China University of Technology) , Ma, Xiang (Research School of Chemistry, The Australian National University) , Huang, Huihua (School of Food Science and Engineering, South China University of Technology) , Wang, Yong (Guangdong Saskatchewan Oil Seed Joint Laboratory, Department of Food Science and Engineering, Jinan University)
Abstract To expand low melting point “liquid” base oil categories of plastic fats, the soft fat named SheaOL25 as a byproduct of shea butter with a melting point of 25.5 °C was achieved via solvent fractionating of shea butter, and abounded in oleic acid and stearic acid/oleic acid/...
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