Discrimination against diacylglycerol ethers in lipase-catalysed ethanolysis of shark liver oil
This is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have be...
| Autores: | ; ; ; |
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| Tipo de documento: | Artículo |
| Fecha de publicación: | 2013 |
| País: | España |
| Institución: | Universidad Autónoma de Madrid |
| Repositorio: | Biblos-e Archivo. Repositorio Institucional de la UAM |
| Lenguaje: | Inglés |
| OAI Identifier: | oai:repositorio.uam.es:10486/660729 |
| Acceso en línea: | http://hdl.handle.net/10486/660729 https://dx.doi.org/10.1016/j.foodchem.2012.08.004 |
| Nivel de acceso: | Acceso abierto |
| Palabra clave: | Alkylglycerol Ethanolysis Ether lipids Shark liver oil Lipase Química |
| Sumario: | This is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. Changes may have been made to this work since it was submitted for publication. A definitive version was subsequently published in Food Chemistry, 136 (2013): 464–471. DOI: 10.1016/j.foodchem.2012.08.004 |
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