Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats

Reed A. Nicholson, Alejandro G. Marangoni

Open source

DOI: 10.1016/j.crfs.2021.03.005
Published: 2021
Container: Current Research in Food Science
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.crfs.2021.03.005,
  title = {Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats},
  author = {Reed A. Nicholson and Alejandro G. Marangoni},
  year = {2021},
  journal = {Current Research in Food Science},
  doi = {10.1016/j.crfs.2021.03.005},
  url = {https://doi.org/10.1016/j.crfs.2021.03.005}
}

RIS

TY  - JOUR
TI  - Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats
AU  - Reed A. Nicholson
AU  - Alejandro G. Marangoni
PY  - 2021
JO  - Current Research in Food Science
DO  - 10.1016/j.crfs.2021.03.005
UR  - https://doi.org/10.1016/j.crfs.2021.03.005
ER  -

APA

Nicholson, R. A., & Marangoni, A. G. (2021). Lipase-catalyzed glycerolysis extended to the conversion of a variety of edible oils into structural fats. Current Research in Food Science. https://doi.org/10.1016/j.crfs.2021.03.005

Source records

crossref · retrieved 2026-09-26T05:43:38.015Z