Physicochemical properties of a new structural lipid from the enzymatical incorporation of flaxseed oil into mutton tallow

This study evaluated the physio-chemical properties of a structural lipid (SL) obtained by the enzymatical incorporation of flaxseed oil into mutton tallow (MT). By measuring the melting point, colour, safety, fatty acids, apparent viscosity, shear stress and volatile compounds of the samples, the r...

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Detalles Bibliográficos
Autores principales: Liu, Jun, Zhang, Weiyi, Liu, Dunhua, Zhang, Wei, Ma, Lu, Wang, Shuzhe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9189876/
https://www.ncbi.nlm.nih.gov/pubmed/35706940
http://dx.doi.org/10.1016/j.heliyon.2022.e09615

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9189876/
https://www.ncbi.nlm.nih.gov/pubmed/35706940
http://dx.doi.org/10.1016/j.heliyon.2022.e09615

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