บทความวิจัยพ.ศ. 2562
Low-temperature directed interesterification increases triunsaturated and trisaturated triacylglycerols of palm oil and affects its thermal, polymorphic and microstructural properties
พ.ศ. 2562
คำสำคัญ
Palm oilTriacylglycerolThermal profileMicroscopic structureDirected interesterificationPolymorphic behaviour