Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil

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dc.contributor.authorXiuhang Chai
dc.contributor.authorZong Meng
dc.contributor.authorJiang Jiang
dc.contributor.authorPeirang Cao
dc.contributor.authorXinyu Liang
dc.contributor.authorMichael Piatko
dc.contributor.authorShawn Campbell
dc.contributor.authorSeong Koon Lo
dc.contributor.authorYuanfa Liu
dc.date.accessioned2019-05-15T05:16:06Z
dc.date.available2019-05-15T05:16:06Z
dc.date.issued2018
dc.identifier.citationFood Research International 105 (2018) 423–431en_US
dc.identifier.urihttp://hdl.handle.net/123456789/7504
dc.language.isoenen_US
dc.subjectIndigenous minor componentsen_US
dc.subjectcrystallization behavioren_US
dc.subjectpolymorphismen_US
dc.subjectmicrostructureen_US
dc.subjectfat crystal networken_US
dc.subjectfractal dimensionen_US
dc.titleNon-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oilen_US
dc.typeArticleen_US

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