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The effects of the composition of triacylglycerols on the melting point of their mixture and the characteristic points on the differential scanning calorimetry curve

Authors :
Golodnyak, V. A.
Mazaeva, V. S.
Demidov, I. N.
Kovalenko, Z. I.
Tetyana Onopriyenko
Source :
Scopus-Elsevier

Details

Database :
OpenAIRE
Journal :
Scopus-Elsevier
Accession number :
edsair.dedup.wf.001..7b828a1fb6af8140503130c6295ad315

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