Lipase-catalyzed glycerolysis of anchovy oil in a solvent-free system: Simultaneous optimization of monoacylglycerol synthesis and end-product oxidative stability

Rubio-Rodríguez, Nuria; Busto, Maria D; Ortega, Natividad; Palacios, David

doi:10.1016/j.foodchem.2018.07.184

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Lipase-catalyzed glycerolysis of anchovy oil in a solvent-free system: Simultaneous optimization of monoacylglycerol synthesis and end-product oxidative stability

Author(s): David Palacios , Natividad Ortega , Nuria Rubio-Rodríguez , María D. Busto

Publication date Created: January 2019

Publication date (Print): January 2019

Journal: Food Chemistry

Publisher: Elsevier BV

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Title: Food Chemistry

Abbreviated Title: Food Chemistry

Publisher: Elsevier BV

ISSN (Print): 03088146

Publication date Created: January 2019

Publication date (Print): January 2019

Volume: 271

Pages: 372-379

Article

DOI: 10.1016/j.foodchem.2018.07.184

PubMed ID: 30236689

SO-VID: 545e75d6-c3d0-482a-903a-860b0cfcdafe

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https://www.elsevier.com/tdm/userlicense/1.0/

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Lipase-catalyzed glycerolysis of anchovy oil in a solvent-free system: Simultaneous optimization of monoacylglycerol synthesis and end-product oxidative stability

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