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- S. Petruccelli
- Centro de Investigación y Desarrollo en Criotecnologia de Alimentos, Facultad de Ciencias Exactas Universidad Nacional de La Plata La Plata Argentina
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- M. C. Añón
- Centro de Investigación y Desarrollo en Criotecnologia de Alimentos, Facultad de Ciencias Exactas Universidad Nacional de La Plata La Plata Argentina
抄録
<jats:title>Abstract</jats:title><jats:p>The mechanism of action of a commercial inhibitor on the crystallization of waxes present in sunflowerseed oil was analyzed. The results showed the inhibitor favored nucleation, leading to a decrease in the amount of waxes available for the growth of the crystals already formed. The inhibitor decreased the crystal size, increased the number of crystals and possibly caused slower crystallization of waxes.</jats:p>
収録刊行物
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- Journal of the American Oil Chemists' Society
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Journal of the American Oil Chemists' Society 68 (9), 684-686, 1991-09
Wiley
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詳細情報 詳細情報について
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- CRID
- 1363670319334833536
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- NII論文ID
- 30028624679
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- ISSN
- 15589331
- 0003021X
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- データソース種別
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- Crossref
- CiNii Articles