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    Batch and continuous enzymatic interesterification of beef tallow Interesterification degree, reaction relationship, and physicochemical properties

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    • Institution:校医院（卫生与健康服务中心）

    • Title of Paper:Batch and continuous enzymatic interesterification of beef tallow Interesterification degree, reaction relationship, and physicochemical properties

    • Journal:Food Chemistry

    • Document Code:815E8F9153FE4276AB150BEA692E1BE0

    • Issue:2024.138635

    • Number of Words:4

    • Translation or Not:No

    • Date of Publication:2024-06

    • Release Time:2024-08-31
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