Conversion of Mutton Fat to Cocoa Butter Equivalent by Increasing the Unsaturated Fatty Acids at the Sn-2 Position of Triacylglycerol Through Fermentation by Yarrowia Lipolytica
American Journal of Biochemistry and Biotechnology- United States
doi 10.3844/ajbbsp.2015.57.65
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February 1, 2015
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Science Publications