论文信息 - A new approach to the glyceride structure of natural fats

A new approach to the glyceride structure of natural fats

ConclusionsA new approach to the glyceride structure of natural fats has been achieved through the application of enforced interesterification to samples of animal and vegetable fats. The results obtained further substantiatte the hypothesis that animal fats, in contradistinction to seed fats, are essentially randomly distributed.

K. F. Mattil | F. A. Norris | K. Mattil | F. Norris

[1] A. Frazer,et al. Differentiation in the absorption of olive oil and oleic acid in the rat , 1943, The Journal of physiology.

[2] F. E. Luddy,et al. Fractionation of lard and tallow by systematic crystallization , 1946 .

[3] H. Longenecker. Composition and Structural Characteristics of Glycerides in Relation to Classification and Environment. , 1941 .

[4] K. Mattil,et al. The Glyceride Structure of Natural Fats. , 1947, Science.

[5] K. Mattil,et al. Interesterification reactions of triglycerides , 1946 .