Odious
发表于 2025-3-21 19:06:57
书目名称Chemical and Enzymatic Interesterification for Food Lipid Production影响因子(影响力)<br> http://impactfactor.cn/2024/if/?ISSN=BK0242080<br><br> <br><br>书目名称Chemical and Enzymatic Interesterification for Food Lipid Production影响因子(影响力)学科排名<br> http://impactfactor.cn/2024/ifr/?ISSN=BK0242080<br><br> <br><br>书目名称Chemical and Enzymatic Interesterification for Food Lipid Production网络公开度<br> http://impactfactor.cn/2024/at/?ISSN=BK0242080<br><br> <br><br>书目名称Chemical and Enzymatic Interesterification for Food Lipid Production网络公开度学科排名<br> http://impactfactor.cn/2024/atr/?ISSN=BK0242080<br><br> <br><br>书目名称Chemical and Enzymatic Interesterification for Food Lipid Production被引频次<br> http://impactfactor.cn/2024/tc/?ISSN=BK0242080<br><br> <br><br>书目名称Chemical and Enzymatic Interesterification for Food Lipid Production被引频次学科排名<br> http://impactfactor.cn/2024/tcr/?ISSN=BK0242080<br><br> <br><br>书目名称Chemical and Enzymatic Interesterification for Food Lipid Production年度引用<br> http://impactfactor.cn/2024/ii/?ISSN=BK0242080<br><br> <br><br>书目名称Chemical and Enzymatic Interesterification for Food Lipid Production年度引用学科排名<br> http://impactfactor.cn/2024/iir/?ISSN=BK0242080<br><br> <br><br>书目名称Chemical and Enzymatic Interesterification for Food Lipid Production读者反馈<br> http://impactfactor.cn/2024/5y/?ISSN=BK0242080<br><br> <br><br>书目名称Chemical and Enzymatic Interesterification for Food Lipid Production读者反馈学科排名<br> http://impactfactor.cn/2024/5yr/?ISSN=BK0242080<br><br> <br><br>
凹处
发表于 2025-3-21 21:43:45
Book 2024rified lipids after consumption and their long-term health effects. Readers will also learn more about the current applications of interesterification in fats and oils, including special lipids like plastic fats, human milk fat substitutes, structured lipids enriched with essential fatty acids, coco
谦虚的人
发表于 2025-3-22 04:27:09
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本能
发表于 2025-3-22 05:49:45
Chemical and Enzymatic Interesterification for Food Lipid Production978-3-031-67405-1Series ISSN 2191-5407 Series E-ISSN 2191-5415
amenity
发表于 2025-3-22 11:48:05
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ENACT
发表于 2025-3-22 16:03:03
SpringerBriefs in Molecular Sciencehttp://image.papertrans.cn/d/image/242080.jpg
ENACT
发表于 2025-3-22 18:51:22
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champaign
发表于 2025-3-22 21:21:07
978-3-031-67404-4The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl
迫击炮
发表于 2025-3-23 01:29:51
Tesfaye Kassaw Bedru,Beteley Tekola Mesheshas an alternative technology for the production of zero trans-fats, as well as lipids with improved technological, functional, and/or nutraceutical characteristics in the food industry. In the interesterification reaction, the position of fatty acids in the glycerol molecule is rearranged simultaneou
–scent
发表于 2025-3-23 07:50:09
Tesfaye Kassaw Bedru,Beteley Tekola Mesheshalipases or immobilized on solid supports. Additionally, immobilized enzymes exhibit enhanced functionality as they can be easily recovered and reused. Still can exhibit selective specificity and have the advantage of offering more efficient enzymatic stability at specific temperatures and pH levels,