Chemical and physical properties of the high melting glyceride fractions of commercial margarines View Full Text


Ontology type: schema:ScholarlyArticle     


Article Info

DATE

1991-03

AUTHORS

V. D’Souza, L. deMan, J. M. de Man

ABSTRACT

The fat obtained from nine commercial mar-garines purchased from Canada and the U.S.A. were crystallized from acetone at 15, 10, 5 and 0°C. The high melting triglyceride (HMG) fractions at 15°C contained high levels of palmitic and stearic acids. The 18:1 levels increased as fractionation temperature decreased. Triglyceride analysis re-vealed that the 11MG fractions contained high 1ev-els of carbon 54 and 52. The levels of trans iso-mers increased, whereas the trans levels in the 18:1 decreased with fractionation temperature. Mar-games made from canola oil exhibited β charac-teristics whereas canola-paim, soybean and corn margarines showed β1 crystals. The fractions as crystallized from acetone, showed numerous X-ray short spacings, characteristic of β1, β and in-termediate forms. Upon heating and cooling, the 15°C fraction showed β1 or a and β1 characteris-tics regardless of the polymorphic form present in the original margarines. The differential scan-ning calorimetry (DSC) melting points of these fractions varied from 53 to 50° C. The difference between the β and β1 margarines could be related to the 16:0 and carbon 54 content of the 15°C frac-tion. In the β tending margarines the 16:0 content was below 11%, in the β1 tending margarines above 17%. The carbon 54 content in the 15°C fraction of the β tending margarines was close to 70% and that of the β1 tending margarines around 50%. The triglyceride C54 in the 15°C fraction is β tending and therefore should be kept as low as possible. In canola margarines this can be achieved by in-corporation of palm oil, preferably in a slightly hydrogenated form. More... »

PAGES

153-162

Identifiers

URI

http://scigraph.springernature.com/pub.10.1007/bf02657760

DOI

http://dx.doi.org/10.1007/bf02657760

DIMENSIONS

https://app.dimensions.ai/details/publication/pub.1048153168


Indexing Status Check whether this publication has been indexed by Scopus and Web Of Science using the SN Indexing Status Tool
Incoming Citations Browse incoming citations for this publication using opencitations.net

JSON-LD is the canonical representation for SciGraph data.

TIP: You can open this SciGraph record using an external JSON-LD service: JSON-LD Playground Google SDTT

[
  {
    "@context": "https://springernature.github.io/scigraph/jsonld/sgcontext.json", 
    "about": [
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/1103", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Clinical Sciences", 
        "type": "DefinedTerm"
      }, 
      {
        "id": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/11", 
        "inDefinedTermSet": "http://purl.org/au-research/vocabulary/anzsrc-for/2008/", 
        "name": "Medical and Health Sciences", 
        "type": "DefinedTerm"
      }
    ], 
    "author": [
      {
        "affiliation": {
          "alternateName": "University of Guelph", 
          "id": "https://www.grid.ac/institutes/grid.34429.38", 
          "name": [
            "Department of Food Science, University of Guelph, NIG 2W1, Ontario, Canada"
          ], 
          "type": "Organization"
        }, 
        "familyName": "D\u2019Souza", 
        "givenName": "V.", 
        "id": "sg:person.010062120045.07", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010062120045.07"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Guelph", 
          "id": "https://www.grid.ac/institutes/grid.34429.38", 
          "name": [
            "Department of Food Science, University of Guelph, NIG 2W1, Ontario, Canada", 
            "deMan Food Technology Services Inc., N1H 6B5, Guelph"
          ], 
          "type": "Organization"
        }, 
        "familyName": "deMan", 
        "givenName": "L.", 
        "id": "sg:person.011404405367.00", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011404405367.00"
        ], 
        "type": "Person"
      }, 
      {
        "affiliation": {
          "alternateName": "University of Guelph", 
          "id": "https://www.grid.ac/institutes/grid.34429.38", 
          "name": [
            "Department of Food Science, University of Guelph, NIG 2W1, Ontario, Canada"
          ], 
          "type": "Organization"
        }, 
        "familyName": "de Man", 
        "givenName": "J. M.", 
        "id": "sg:person.015150240406.80", 
        "sameAs": [
          "https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015150240406.80"
        ], 
        "type": "Person"
      }
    ], 
    "citation": [
      {
        "id": "sg:pub.10.1007/bf02542373", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1002930778", 
          "https://doi.org/10.1007/bf02542373"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02640843", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1007292762", 
          "https://doi.org/10.1007/bf02640843"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0315-5463(89)70601-5", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1014511392"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02673493", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1023124520", 
          "https://doi.org/10.1007/bf02673493"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0008-3860(70)74286-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1025084573"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02586272", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1035975589", 
          "https://doi.org/10.1007/bf02586272"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02633391", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1037933540", 
          "https://doi.org/10.1007/bf02633391"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1039/an9477200157", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1040804022"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02890714", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1044921580", 
          "https://doi.org/10.1007/bf02890714"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02787434", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046138597", 
          "https://doi.org/10.1007/bf02787434"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0008-3860(71)74171-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1046720460"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "sg:pub.10.1007/bf02539683", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1048699146", 
          "https://doi.org/10.1007/bf02539683"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/0163-7827(84)90004-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1052005764"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1016/s0315-5463(79)73101-4", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1053099365"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1021/ja01187a042", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1055780420"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.1093/ajcn/29.4.331", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1082687184"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3168/jds.s0022-0302(66)87918-3", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1086076105"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3168/jds.s0022-0302(73)85114-8", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1086078425"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3168/jds.s0022-0302(45)95219-2", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1086082409"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3168/jds.s0022-0302(33)93315-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1086082483"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3168/jds.s0022-0302(59)90783-0", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1086087644"
        ], 
        "type": "CreativeWork"
      }, 
      {
        "id": "https://doi.org/10.3168/jds.s0022-0302(58)91088-9", 
        "sameAs": [
          "https://app.dimensions.ai/details/publication/pub.1086096065"
        ], 
        "type": "CreativeWork"
      }
    ], 
    "datePublished": "1991-03", 
    "datePublishedReg": "1991-03-01", 
    "description": "The fat obtained from nine commercial mar-garines purchased from Canada and the U.S.A. were crystallized from acetone at 15, 10, 5 and 0\u00b0C. The high melting triglyceride (HMG) fractions at 15\u00b0C contained high levels of palmitic and stearic acids. The 18:1 levels increased as fractionation temperature decreased. Triglyceride analysis re-vealed that the 11MG fractions contained high 1ev-els of carbon 54 and 52. The levels of trans iso-mers increased, whereas the trans levels in the 18:1 decreased with fractionation temperature. Mar-games made from canola oil exhibited \u03b2 charac-teristics whereas canola-paim, soybean and corn margarines showed \u03b21 crystals. The fractions as crystallized from acetone, showed numerous X-ray short spacings, characteristic of \u03b21, \u03b2 and in-termediate forms. Upon heating and cooling, the 15\u00b0C fraction showed \u03b21 or a and \u03b21 characteris-tics regardless of the polymorphic form present in the original margarines. The differential scan-ning calorimetry (DSC) melting points of these fractions varied from 53 to 50\u00b0 C. The difference between the \u03b2 and \u03b21 margarines could be related to the 16:0 and carbon 54 content of the 15\u00b0C frac-tion. In the \u03b2 tending margarines the 16:0 content was below 11%, in the \u03b21 tending margarines above 17%. The carbon 54 content in the 15\u00b0C fraction of the \u03b2 tending margarines was close to 70% and that of the \u03b21 tending margarines around 50%. The triglyceride C54 in the 15\u00b0C fraction is \u03b2 tending and therefore should be kept as low as possible. In canola margarines this can be achieved by in-corporation of palm oil, preferably in a slightly hydrogenated form.", 
    "genre": "research_article", 
    "id": "sg:pub.10.1007/bf02657760", 
    "inLanguage": [
      "en"
    ], 
    "isAccessibleForFree": false, 
    "isPartOf": [
      {
        "id": "sg:journal.1082739", 
        "issn": [
          "0003-021X", 
          "1558-9331"
        ], 
        "name": "Journal of the American Oil Chemists' Society", 
        "type": "Periodical"
      }, 
      {
        "issueNumber": "3", 
        "type": "PublicationIssue"
      }, 
      {
        "type": "PublicationVolume", 
        "volumeNumber": "68"
      }
    ], 
    "name": "Chemical and physical properties of the high melting glyceride fractions of commercial margarines", 
    "pagination": "153-162", 
    "productId": [
      {
        "name": "readcube_id", 
        "type": "PropertyValue", 
        "value": [
          "e564d1226fd282b2717f6fd3d47e8777f03630e56e31ac5f9d2afcdf601de6b6"
        ]
      }, 
      {
        "name": "doi", 
        "type": "PropertyValue", 
        "value": [
          "10.1007/bf02657760"
        ]
      }, 
      {
        "name": "dimensions_id", 
        "type": "PropertyValue", 
        "value": [
          "pub.1048153168"
        ]
      }
    ], 
    "sameAs": [
      "https://doi.org/10.1007/bf02657760", 
      "https://app.dimensions.ai/details/publication/pub.1048153168"
    ], 
    "sdDataset": "articles", 
    "sdDatePublished": "2019-04-11T00:15", 
    "sdLicense": "https://scigraph.springernature.com/explorer/license/", 
    "sdPublisher": {
      "name": "Springer Nature - SN SciGraph project", 
      "type": "Organization"
    }, 
    "sdSource": "s3://com-uberresearch-data-dimensions-target-20181106-alternative/cleanup/v134/2549eaecd7973599484d7c17b260dba0a4ecb94b/merge/v9/a6c9fde33151104705d4d7ff012ea9563521a3ce/jats-lookup/v90/0000000001_0000000264/records_8695_00000508.jsonl", 
    "type": "ScholarlyArticle", 
    "url": "http://link.springer.com/10.1007%2FBF02657760"
  }
]
 

Download the RDF metadata as:  json-ld nt turtle xml License info

HOW TO GET THIS DATA PROGRAMMATICALLY:

JSON-LD is a popular format for linked data which is fully compatible with JSON.

curl -H 'Accept: application/ld+json' 'https://scigraph.springernature.com/pub.10.1007/bf02657760'

N-Triples is a line-based linked data format ideal for batch operations.

curl -H 'Accept: application/n-triples' 'https://scigraph.springernature.com/pub.10.1007/bf02657760'

Turtle is a human-readable linked data format.

curl -H 'Accept: text/turtle' 'https://scigraph.springernature.com/pub.10.1007/bf02657760'

RDF/XML is a standard XML format for linked data.

curl -H 'Accept: application/rdf+xml' 'https://scigraph.springernature.com/pub.10.1007/bf02657760'


 

This table displays all metadata directly associated to this object as RDF triples.

150 TRIPLES      21 PREDICATES      49 URIs      19 LITERALS      7 BLANK NODES

Subject Predicate Object
1 sg:pub.10.1007/bf02657760 schema:about anzsrc-for:11
2 anzsrc-for:1103
3 schema:author N823d66bf14c2412a92b3f8b8341f998d
4 schema:citation sg:pub.10.1007/bf02539683
5 sg:pub.10.1007/bf02542373
6 sg:pub.10.1007/bf02586272
7 sg:pub.10.1007/bf02633391
8 sg:pub.10.1007/bf02640843
9 sg:pub.10.1007/bf02673493
10 sg:pub.10.1007/bf02787434
11 sg:pub.10.1007/bf02890714
12 https://doi.org/10.1016/0163-7827(84)90004-3
13 https://doi.org/10.1016/s0008-3860(70)74286-4
14 https://doi.org/10.1016/s0008-3860(71)74171-3
15 https://doi.org/10.1016/s0315-5463(79)73101-4
16 https://doi.org/10.1016/s0315-5463(89)70601-5
17 https://doi.org/10.1021/ja01187a042
18 https://doi.org/10.1039/an9477200157
19 https://doi.org/10.1093/ajcn/29.4.331
20 https://doi.org/10.3168/jds.s0022-0302(33)93315-9
21 https://doi.org/10.3168/jds.s0022-0302(45)95219-2
22 https://doi.org/10.3168/jds.s0022-0302(58)91088-9
23 https://doi.org/10.3168/jds.s0022-0302(59)90783-0
24 https://doi.org/10.3168/jds.s0022-0302(66)87918-3
25 https://doi.org/10.3168/jds.s0022-0302(73)85114-8
26 schema:datePublished 1991-03
27 schema:datePublishedReg 1991-03-01
28 schema:description The fat obtained from nine commercial mar-garines purchased from Canada and the U.S.A. were crystallized from acetone at 15, 10, 5 and 0°C. The high melting triglyceride (HMG) fractions at 15°C contained high levels of palmitic and stearic acids. The 18:1 levels increased as fractionation temperature decreased. Triglyceride analysis re-vealed that the 11MG fractions contained high 1ev-els of carbon 54 and 52. The levels of trans iso-mers increased, whereas the trans levels in the 18:1 decreased with fractionation temperature. Mar-games made from canola oil exhibited β charac-teristics whereas canola-paim, soybean and corn margarines showed β1 crystals. The fractions as crystallized from acetone, showed numerous X-ray short spacings, characteristic of β1, β and in-termediate forms. Upon heating and cooling, the 15°C fraction showed β1 or a and β1 characteris-tics regardless of the polymorphic form present in the original margarines. The differential scan-ning calorimetry (DSC) melting points of these fractions varied from 53 to 50° C. The difference between the β and β1 margarines could be related to the 16:0 and carbon 54 content of the 15°C frac-tion. In the β tending margarines the 16:0 content was below 11%, in the β1 tending margarines above 17%. The carbon 54 content in the 15°C fraction of the β tending margarines was close to 70% and that of the β1 tending margarines around 50%. The triglyceride C54 in the 15°C fraction is β tending and therefore should be kept as low as possible. In canola margarines this can be achieved by in-corporation of palm oil, preferably in a slightly hydrogenated form.
29 schema:genre research_article
30 schema:inLanguage en
31 schema:isAccessibleForFree false
32 schema:isPartOf Na6576a6ea3fa474c813abcbe3c46bcd3
33 Nccd4caa9a3ff4f1bb3ae8024ce4109bb
34 sg:journal.1082739
35 schema:name Chemical and physical properties of the high melting glyceride fractions of commercial margarines
36 schema:pagination 153-162
37 schema:productId N44c1a04fc0f4445cb9997e8c2bd19f52
38 Na54a18c5f8574438b9bed93c6a27886b
39 Nfae1f60c592745ca84bb605018a7eea0
40 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048153168
41 https://doi.org/10.1007/bf02657760
42 schema:sdDatePublished 2019-04-11T00:15
43 schema:sdLicense https://scigraph.springernature.com/explorer/license/
44 schema:sdPublisher N324988ad239e42e2ad523ab700fb6e2e
45 schema:url http://link.springer.com/10.1007%2FBF02657760
46 sgo:license sg:explorer/license/
47 sgo:sdDataset articles
48 rdf:type schema:ScholarlyArticle
49 N11ea53ad8e0d4916862b5239ae5bde79 rdf:first sg:person.011404405367.00
50 rdf:rest N515d909aa5a3432fb0976327ea04009e
51 N324988ad239e42e2ad523ab700fb6e2e schema:name Springer Nature - SN SciGraph project
52 rdf:type schema:Organization
53 N44c1a04fc0f4445cb9997e8c2bd19f52 schema:name readcube_id
54 schema:value e564d1226fd282b2717f6fd3d47e8777f03630e56e31ac5f9d2afcdf601de6b6
55 rdf:type schema:PropertyValue
56 N515d909aa5a3432fb0976327ea04009e rdf:first sg:person.015150240406.80
57 rdf:rest rdf:nil
58 N823d66bf14c2412a92b3f8b8341f998d rdf:first sg:person.010062120045.07
59 rdf:rest N11ea53ad8e0d4916862b5239ae5bde79
60 Na54a18c5f8574438b9bed93c6a27886b schema:name dimensions_id
61 schema:value pub.1048153168
62 rdf:type schema:PropertyValue
63 Na6576a6ea3fa474c813abcbe3c46bcd3 schema:volumeNumber 68
64 rdf:type schema:PublicationVolume
65 Nccd4caa9a3ff4f1bb3ae8024ce4109bb schema:issueNumber 3
66 rdf:type schema:PublicationIssue
67 Nfae1f60c592745ca84bb605018a7eea0 schema:name doi
68 schema:value 10.1007/bf02657760
69 rdf:type schema:PropertyValue
70 anzsrc-for:11 schema:inDefinedTermSet anzsrc-for:
71 schema:name Medical and Health Sciences
72 rdf:type schema:DefinedTerm
73 anzsrc-for:1103 schema:inDefinedTermSet anzsrc-for:
74 schema:name Clinical Sciences
75 rdf:type schema:DefinedTerm
76 sg:journal.1082739 schema:issn 0003-021X
77 1558-9331
78 schema:name Journal of the American Oil Chemists' Society
79 rdf:type schema:Periodical
80 sg:person.010062120045.07 schema:affiliation https://www.grid.ac/institutes/grid.34429.38
81 schema:familyName D’Souza
82 schema:givenName V.
83 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.010062120045.07
84 rdf:type schema:Person
85 sg:person.011404405367.00 schema:affiliation https://www.grid.ac/institutes/grid.34429.38
86 schema:familyName deMan
87 schema:givenName L.
88 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.011404405367.00
89 rdf:type schema:Person
90 sg:person.015150240406.80 schema:affiliation https://www.grid.ac/institutes/grid.34429.38
91 schema:familyName de Man
92 schema:givenName J. M.
93 schema:sameAs https://app.dimensions.ai/discover/publication?and_facet_researcher=ur.015150240406.80
94 rdf:type schema:Person
95 sg:pub.10.1007/bf02539683 schema:sameAs https://app.dimensions.ai/details/publication/pub.1048699146
96 https://doi.org/10.1007/bf02539683
97 rdf:type schema:CreativeWork
98 sg:pub.10.1007/bf02542373 schema:sameAs https://app.dimensions.ai/details/publication/pub.1002930778
99 https://doi.org/10.1007/bf02542373
100 rdf:type schema:CreativeWork
101 sg:pub.10.1007/bf02586272 schema:sameAs https://app.dimensions.ai/details/publication/pub.1035975589
102 https://doi.org/10.1007/bf02586272
103 rdf:type schema:CreativeWork
104 sg:pub.10.1007/bf02633391 schema:sameAs https://app.dimensions.ai/details/publication/pub.1037933540
105 https://doi.org/10.1007/bf02633391
106 rdf:type schema:CreativeWork
107 sg:pub.10.1007/bf02640843 schema:sameAs https://app.dimensions.ai/details/publication/pub.1007292762
108 https://doi.org/10.1007/bf02640843
109 rdf:type schema:CreativeWork
110 sg:pub.10.1007/bf02673493 schema:sameAs https://app.dimensions.ai/details/publication/pub.1023124520
111 https://doi.org/10.1007/bf02673493
112 rdf:type schema:CreativeWork
113 sg:pub.10.1007/bf02787434 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046138597
114 https://doi.org/10.1007/bf02787434
115 rdf:type schema:CreativeWork
116 sg:pub.10.1007/bf02890714 schema:sameAs https://app.dimensions.ai/details/publication/pub.1044921580
117 https://doi.org/10.1007/bf02890714
118 rdf:type schema:CreativeWork
119 https://doi.org/10.1016/0163-7827(84)90004-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1052005764
120 rdf:type schema:CreativeWork
121 https://doi.org/10.1016/s0008-3860(70)74286-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1025084573
122 rdf:type schema:CreativeWork
123 https://doi.org/10.1016/s0008-3860(71)74171-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1046720460
124 rdf:type schema:CreativeWork
125 https://doi.org/10.1016/s0315-5463(79)73101-4 schema:sameAs https://app.dimensions.ai/details/publication/pub.1053099365
126 rdf:type schema:CreativeWork
127 https://doi.org/10.1016/s0315-5463(89)70601-5 schema:sameAs https://app.dimensions.ai/details/publication/pub.1014511392
128 rdf:type schema:CreativeWork
129 https://doi.org/10.1021/ja01187a042 schema:sameAs https://app.dimensions.ai/details/publication/pub.1055780420
130 rdf:type schema:CreativeWork
131 https://doi.org/10.1039/an9477200157 schema:sameAs https://app.dimensions.ai/details/publication/pub.1040804022
132 rdf:type schema:CreativeWork
133 https://doi.org/10.1093/ajcn/29.4.331 schema:sameAs https://app.dimensions.ai/details/publication/pub.1082687184
134 rdf:type schema:CreativeWork
135 https://doi.org/10.3168/jds.s0022-0302(33)93315-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1086082483
136 rdf:type schema:CreativeWork
137 https://doi.org/10.3168/jds.s0022-0302(45)95219-2 schema:sameAs https://app.dimensions.ai/details/publication/pub.1086082409
138 rdf:type schema:CreativeWork
139 https://doi.org/10.3168/jds.s0022-0302(58)91088-9 schema:sameAs https://app.dimensions.ai/details/publication/pub.1086096065
140 rdf:type schema:CreativeWork
141 https://doi.org/10.3168/jds.s0022-0302(59)90783-0 schema:sameAs https://app.dimensions.ai/details/publication/pub.1086087644
142 rdf:type schema:CreativeWork
143 https://doi.org/10.3168/jds.s0022-0302(66)87918-3 schema:sameAs https://app.dimensions.ai/details/publication/pub.1086076105
144 rdf:type schema:CreativeWork
145 https://doi.org/10.3168/jds.s0022-0302(73)85114-8 schema:sameAs https://app.dimensions.ai/details/publication/pub.1086078425
146 rdf:type schema:CreativeWork
147 https://www.grid.ac/institutes/grid.34429.38 schema:alternateName University of Guelph
148 schema:name Department of Food Science, University of Guelph, NIG 2W1, Ontario, Canada
149 deMan Food Technology Services Inc., N1H 6B5, Guelph
150 rdf:type schema:Organization
 




Preview window. Press ESC to close (or click here)


...