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	Improvement of physical properties of palm stearin and soybean oil blends by enzymatic interesterification and their application in fast frozen food
	Zhu, Tingwei[1]; Zhao, Yali[1]; Zong, Minhua[1]; Li, Bing[1,2]; Zhang, Xia[1,2]; Wu, Hong[1,2]
刊名	RSC ADVANCES
	2017
卷号	7页码:34435-34441
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/2187943
专题	华南理工大学
作者单位	1.[1]South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510640, Guangdong, Peoples R China 2.[2]Guangdong Prov Key Lab Green Proc Nat Prod & Prod, Guangzhou 510640, Guangdong, Peoples R China
推荐引用方式 GB/T 7714	Zhu, Tingwei[1],Zhao, Yali[1],Zong, Minhua[1],et al. Improvement of physical properties of palm stearin and soybean oil blends by enzymatic interesterification and their application in fast frozen food[J]. RSC ADVANCES,2017,7:34435-34441.
APA	Zhu, Tingwei[1],Zhao, Yali[1],Zong, Minhua[1],Li, Bing[1,2],Zhang, Xia[1,2],&Wu, Hong[1,2].(2017).Improvement of physical properties of palm stearin and soybean oil blends by enzymatic interesterification and their application in fast frozen food.RSC ADVANCES,7,34435-34441.
MLA	Zhu, Tingwei[1],et al."Improvement of physical properties of palm stearin and soybean oil blends by enzymatic interesterification and their application in fast frozen food".RSC ADVANCES 7(2017):34435-34441.

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