Critical temperature for production of MAG by esterification of different FA with glycerol using <i>Penicillium camembertii</i> lipase

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dc.contributor.authorPraphan Pinsirodom
dc.contributor.authorYomi Watanabe
dc.contributor.authorToshihiro Nagao
dc.contributor.authorAkio Sugihara
dc.contributor.authorTakashi Kobayashi
dc.contributor.authorYuji Shimada
dc.date.accessioned2025-07-21T05:47:49Z
dc.date.issued2004-06-01
dc.identifier.doi10.1007/s11746-006-0938-z
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/595
dc.subjectRhizopus oryzae
dc.subjectRhizopus
dc.subject.classificationFood composition and properties
dc.titleCritical temperature for production of MAG by esterification of different FA with glycerol using <i>Penicillium camembertii</i> lipase
dc.typeArticle

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