Effect of Lard Quality on Chemical Interesterification Catalyzed by KOH/Glycerol
Crossref DOI link: https://doi.org/10.1007/s11746-015-2619-2
Published Online: 2015-03-05
Published Print: 2015-04
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Zhang, Linshang
Yang, Guolong
Chen, Jingnan
Bi, Yanlan
Chen, Shuai
Tan, Dandan
Fu, Jing
Peng, Dan
Funding for this research was provided by:
National Natural Science Foundation of China (31271883)
Version of Record valid from 2015-03-05