trans-Free Margarines Prepared with Canola Oil/Palm Stearin/Palm Kernel Oil-Based Structured Lipids
Author:
Affiliation:
1. Department of Food Science and Technology, Food Science Building, The University of Georgia, Athens, Georgia 30602-7610
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf801412v
Reference39 articles.
1. Lipids in margarines and margarine-like foods
2. Fatty acid composition of the fat in selected food items with emphasis on trans components1
3. Estimated Intakes of Trans Fatty and Other Fatty Acids in the US Population
4. Effect of Dietary trans Fatty Acids on High-Density and Low-Density Lipoprotein Cholesterol Levels in Healthy Subjects
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