Enzymatic incorporation of capric acid into a single cell oil rich in docosahexaenoic acid and docosapentaenoic acid and oxidative stability of the resultant structured lipid
- 29 January 2005
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 91 (4) , 583-591
- https://doi.org/10.1016/j.foodchem.2004.05.024
Abstract
No abstract availableKeywords
Funding Information
- Natural Sciences and Engineering Research Council of Canada
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