Lipídios estruturados obtidos a partir da mistura de gordura de frango, sua estearina e triacilgliceróis de cadeia média: II- pontos de amolecimento e fusão
Author:
Publisher
FapUNIFESP (SciELO)
Subject
General Chemistry
Link
http://www.scielo.br/pdf/qn/v31n2/a09v31n2.pdf
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