Ultrasound-assisted hydrolysis of lard for free fatty acids catalyzed by combined two lipases in aqueous medium

Lard is a by-product of animal processing. It is inexpensive compared with vegetable oils; however, its use is limited due to the high calorific value and high-saturated fatty acid content. While using lard as the source of free fatty acids (FFA) can significantly increase its utilization value. Thi...

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Detalles Bibliográficos
Autores principales: Huang, Jinjin, Zhao, Qingyi, Bu, Wei, Zhang, Chunmei, Yang, Zhen, Zhang, Xin, Zhang, Kaini
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Taylor & Francis 2020
Materias:
Research Paper
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7039637/
https://www.ncbi.nlm.nih.gov/pubmed/32091302
http://dx.doi.org/10.1080/21655979.2020.1729678

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7039637/
https://www.ncbi.nlm.nih.gov/pubmed/32091302
http://dx.doi.org/10.1080/21655979.2020.1729678

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