Lipase-catalysed incorporation of EPA into emu oil: Formation and characterisation of new structured lipids
Author:
Funder
Deakin University
Publisher
Elsevier BV
Subject
Nutrition and Dietetics,Medicine (miscellaneous),Food Science
Reference44 articles.
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4. Oxidation kinetic studies of oils derived from unmodified and genetically modified vegetables using pressurized differential scanning calorimetry and nuclear magnetic resonance spectroscopy;Adhvaryu;Thermochimica Acta,2000
5. Selective concentration of EPA and DHA using Thermomyces lanuginosus lipase is due to fatty acid selectivity and not regioselectivity;Akanbi;Food Chemistry,2013
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