摘要
论述了脂肪酸单甘油酯的性质和在食品中的用途。
In this paper,the properties
and applications of monoglycerides in food industry were discussed and the advance of
enzyme-catalyzed synthesis of monoglycerides was reviewed.
出处
《食品科技》
CAS
北大核心
1999年第4期31-34,共4页
Food Science and Technology
基金
国家自然科学基金
