Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storage
Description of this data
a Short spacing d (Relative intensity), Relative intensity: The percentage of the net intensity of each peak relative to the net intensity of the strongest;
b Classification is based on the results of Jade 6.5 and PeakFit v4.12 software analysis.
Experiment data files
This data is associated with the following publication:
Cite this dataset
Ma, Ying; Dudu, Olayemi; Ren, Qingxi; Li, Lin (2019), “Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storage”, Mendeley Data, v1 http://dx.doi.org/10.17632/ndv367vy36.1
The files associated with this dataset are licensed under a Creative Commons Attribution 4.0 International licence.