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Food & Function

Linking the chemistry and physics of food with health and nutrition


Symmetry, chirality and crystalline tendency: the polymorphism of triacylglycerols

Corresponding authors
Department of Food Science, University of Guelph, Guelph, Ontario, Canada
E-mail: rlenki@uoguelph.ca
Food Funct., 2012,3, 228-233

DOI: 10.1039/C2FO00007E
Received 04 Jan 2012, Accepted 20 Feb 2012
First published online 24 Feb 2012

This article is part of themed collection: Delivery of functionality in complex food systems
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