Molecular Approaches Reduce Saturates and Eliminate trans Fats in Food Oils

Vegetable oils composed of triacylglycerols (TAG) are a major source of calories in human diets. However, the fatty acid compositions of these oils are not ideal for human nutrition and the needs of the food industry. Saturated fatty acids contribute to health problems, while polyunsaturated fatty a...

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Detalles Bibliográficos
Autores principales: Wallis, James G., Bengtsson, Jesse D., Browse, John
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9205222/
https://www.ncbi.nlm.nih.gov/pubmed/35720592
http://dx.doi.org/10.3389/fpls.2022.908608

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9205222/
https://www.ncbi.nlm.nih.gov/pubmed/35720592
http://dx.doi.org/10.3389/fpls.2022.908608

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