Hydrolysis of coconut oil (Cocos nucífera L.) by specificity and no positional specificity enzimes.
The characteristic fatty acid composition of coconut oil provides mainly short- and medium- chain fatty acids when incorporated to the diet. These fatty acids have nutritional advantages because their metabolic disposition allows the rapid obtention of energy, mainly at the hepatic level. The obtent...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1997-02-01
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| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/762 |