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Effects of fatty acid positional rearrangement on palm-based oils properties during enzymatic glycerolysis

Jiena Chen1, Shuo Zou1, Yilin Mao1

  • 1China-Malaysia Belt and Road Joint Laboratory on Oil Processing and Safety, Jinan University, China.

Food Chemistry
|November 20, 2025
PubMed

Keywords:
Crystallization behaviorGlycerolysisInteresterificationPhysicochemical property

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