Characterization of lard from different adipose tissues: Physicochemical properties, thermodynamics characteristics and crystallization behaviors-Reference-Cited by-同舟云学术

Characterization of lard from different adipose tissues: Physicochemical properties, thermodynamics characteristics and crystallization behaviors

Published:2023-01 Issue: Volume:115 Page:105021
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Zhang Linshang^ORCID,Zhang Kaibo,Yang Hang,Yue Ke,Liu Ribin,Bi Yanlan,Ma Chuanguo

Funder

Ministry of Science and Technology of the People's Republic of China

Henan University of Technology

National Key Research and Development Program of China

Publisher

Elsevier BV

Subject

Food Science

Reference32 articles.

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5. 5-Dodecanolide, a compound isolated from pig lard;Capó;Presents Power Anti-Inflamm. Prop. Mol.,2021

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