Stability of perilla seed oil based PUFA-rich structured lipids using enzymatic interesterification: A thermo-oxidative kinetic study

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作者：
Singh, Priyanka Kumari [1 ]
Chopra, Rajni [2 ]
Garg, Meenakshi [3 ]
Chauhan, Komal [2 ]
Agarwal, Aparna [4 ]
机构：
[1] Department of Food and Nutrition & Food Technology, Institute of Home Economics, University of Delhi, New Delhi,110016, India
[2] Department of Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Haryana, Kundli,131028, India
[3] Department of Food Technology, Bhaskaracharya College of Applied Science, University of Delhi, Delhi,110075, India
[4] Department of Food and Nutrition & Food Technology, Lady Irwin college, University of Delhi, Delhi,110001, India
来源：
Industrial Crops and Products | 2024年 / 209卷
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