酶性兴趣化:从精制花生油中生产低热量脂质的创新策略

Daniel Batista1, Gabriela Alves Macedo1, Valdecir Luccas2

  • 1Department of Food Science and Nutrition, School of Food Engineering, Universidade Estadual de Campinas, São Paulo, Brazil.

Journal of food science
|October 11, 2025
PubMed
概括

酶性兴趣化改性花生油,改变三糖醇中的脂肪酸分布. 这种结构性变化减少了石油的含量.