The differences of the structure of triacylglycerols as a result of enzymatic interesterification of fat mixtures with the omega-3 family polyenic fatty acids
The studies on the enzymatic restructuring process, with the application of interesterification of the fat mixtures, containing fatty acids of omega-3 group (mono-, di-, tri-, tetra-, penta- and hexaenoic) with a differentiated chain length and degree of saturation, were carried out. The investigati...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
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| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0069_the-differences-of-the-structure-of-triacylglycerols-as-a-result-of-enzymatic-interesterification-of-fat-mixtur.php |