Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil
Dong‐Min Shin, Jong Hyeok Yune, Tae‐Kyung Kim, Yea‐Ji Kim, Hyuk-Cheol Kwon, Do Hyun Kim, Chang Hee Jeong, Yun‐Sang Choi, Sung Gu Han
Topics & Concepts
Food scienceChemistrySoybean oilLipid oxidationOxidative phosphorylationMelting pointFatty acidAntioxidantBiochemistryOrganic chemistryFood Chemistry and Fat AnalysisMeat and Animal Product QualityBiochemical Analysis and Sensing Techniques