Lipase-catalyzed synthesis of omega-3 vegetable oils
The effects of temperature, reaction time, and substrate concentration on the incorporation of decanoic acid (DA) and alpha-linolenic acid (ALA), into cocoa butter, were compared, using an immobilized enzyme derived from Rhizomucor miehei. All variables had an effect on incorporation of DA and ALA...
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| Language: | en |
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2010
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| Online Access: | http://hdl.handle.net/10222/12999 |