Production and oxidative stability of a human milk fat substitute produced from lard by enzyme technology in a pilot packed-bed reactor

Nina Skall Nielsen, Tiankui Yang, Xuebing Xu, Charlotte Jacobsen

Research output: Contribution to journalJournal articleResearchpeer-review

Original languageEnglish
JournalFood Chemistry
Volume94
Issue number1
Pages (from-to)53-60
ISSN0308-8146
DOIs
Publication statusPublished - 2006

Cite this

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title = "Production and oxidative stability of a human milk fat substitute produced from lard by enzyme technology in a pilot packed-bed reactor",
keywords = "Fiskeprodukter",
author = "Nielsen, {Nina Skall} and Tiankui Yang and Xuebing Xu and Charlotte Jacobsen",
year = "2006",
doi = "10.1016/j.foodchem.2004.10.049",
language = "English",
volume = "94",
pages = "53--60",
journal = "Food Chemistry",
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Production and oxidative stability of a human milk fat substitute produced from lard by enzyme technology in a pilot packed-bed reactor. / Nielsen, Nina Skall; Yang, Tiankui; Xu, Xuebing; Jacobsen, Charlotte.

In: Food Chemistry, Vol. 94, No. 1, 2006, p. 53-60.

Research output: Contribution to journalJournal articleResearchpeer-review

TY - JOUR

T1 - Production and oxidative stability of a human milk fat substitute produced from lard by enzyme technology in a pilot packed-bed reactor

AU - Nielsen, Nina Skall

AU - Yang, Tiankui

AU - Xu, Xuebing

AU - Jacobsen, Charlotte

PY - 2006

Y1 - 2006

KW - Fiskeprodukter

U2 - 10.1016/j.foodchem.2004.10.049

DO - 10.1016/j.foodchem.2004.10.049

M3 - Journal article

VL - 94

SP - 53

EP - 60

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

IS - 1

ER -