酯交换脂肪
甘油三酯
化学
中链甘油三酯
酶
生物化学
催化作用
脂质代谢
新陈代谢
食品科学
胆固醇
脂肪酶
作者
Jiahao Liu,Yinghui Zheng,Renwei Zhang,Yue Yu,Fang Wang,Li Deng,Kai Wu
出处
期刊:Food & Function
[Royal Society of Chemistry]
日期:2024-01-01
卷期号:15 (19): 9903-9915
被引量:4
摘要
deposition experiments. Therefore, our study suggested that the outstanding performance of the MLCT synthesized by RSO in foods as functional lipids.
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