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	Enzymatic Production of Highly Unsaturated Monoacyglycerols and Diacylglycerols and Their Emulsifying Effects on the Storage Stability of a Palm Oil Based Shortening System (EI收录)
	Zhang, Zhen[1,2]; Ma, Xiang[3]; Huang, Huihua[1]; Li, Guanghui[2,4]; Wang, Yong[2,4]
刊名	JAOCS, Journal of the American Oil Chemists' Society
	2017
卷号	94页码:1175-1188
关键词	Bubble columns Crystal microstructure Emulsification Esterification Fatty acids Glycerol Oil shale System stability
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2185081
专题	华南理工大学
作者单位	1.[1] School of Food Science and Engineering, South China University of Technology, 381 Wushan Road, Guangzhou 2.510641, China 3.[2] Guangdong Saskatchewan Oil Seed Joint Laboratory, Department of Food Science and Engineering, Jinan University, 601 Huangpu Ave West, Guangzhou 4.510632, China 5.[3] Research School of Chemistry, The Australian National University, Canberra 6.ACT 7.2601, Australia 8.[4] Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangzhou 9.510632, China
推荐引用方式 GB/T 7714	Zhang, Zhen[1,2],Ma, Xiang[3],Huang, Huihua[1],等. Enzymatic Production of Highly Unsaturated Monoacyglycerols and Diacylglycerols and Their Emulsifying Effects on the Storage Stability of a Palm Oil Based Shortening System (EI收录)[J]. JAOCS, Journal of the American Oil Chemists' Society,2017,94:1175-1188.
APA	Zhang, Zhen[1,2],Ma, Xiang[3],Huang, Huihua[1],Li, Guanghui[2,4],&Wang, Yong[2,4].(2017).Enzymatic Production of Highly Unsaturated Monoacyglycerols and Diacylglycerols and Their Emulsifying Effects on the Storage Stability of a Palm Oil Based Shortening System (EI收录).JAOCS, Journal of the American Oil Chemists' Society,94,1175-1188.
MLA	Zhang, Zhen[1,2],et al."Enzymatic Production of Highly Unsaturated Monoacyglycerols and Diacylglycerols and Their Emulsifying Effects on the Storage Stability of a Palm Oil Based Shortening System (EI收录)".JAOCS, Journal of the American Oil Chemists' Society 94(2017):1175-1188.

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