Symmetry, chirality and crystalline tendency: the polymorphism of triacylglycerols†
Abstract
The physical properties of
- This article is part of the themed collection: Delivery of functionality in complex food systems
* Corresponding authors
a
Department of Food Science, University of Guelph, Guelph, Ontario, Canada
E-mail:
rlenki@uoguelph.ca
The physical properties of
R. J. Craven and R. W. Lencki, Food Funct., 2012, 3, 228 DOI: 10.1039/C2FO00007E
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