Olive oil in food spreads
Chemical hydrogenation of unsaturated fatty acids is a commonly applied reaction to food industries. The process may imply the movement of double bonds in their positions on the fatty acid carbon chain, producing positional and geometrical isomers ( trans fatty acids). Through hydrogenation, unsatur...
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| Autor principal: | |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Consejo Superior de Investigaciones Científicas
2004-03-01
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| Col·lecció: | Grasas y Aceites |
| Matèries: | |
| Accés en línia: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/151 |
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