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About this Chemistry article
Effect of Fatty Acid Chain Length on the Crystallization Behavior of Trans-free Margarine Basestocks during Storage by Hu, Peng; Xu, Xuebing; Yu, Liangli (Lucy) is a Chemistry article available to read on EtoBox.
It is typically read by researchers, students, and practitioners in Chemistry.
- Author
- Hu, Peng; Xu, Xuebing; Yu, Liangli (Lucy)
- Publisher
- Japan Science and Technology Information Aggregator, Electronic; Japan Oil Chemists' Society; Japan Oil Chemists Society (ISSN 1345-8957)
- Published
- 2017
- Field
- Chemistry (Life Sciences)
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