Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storage

Published: 28 Jan 2019 | Version 1 | DOI: 10.17632/ndv367vy36.1
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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:

Thermal and structural changes of pasteurized milk fat globules during storage

Published in: Food Bioscience

Latest version

  • Version 1

    2019-01-28

    Published: 2019-01-28

    DOI: 10.17632/ndv367vy36.1

    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

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X-Ray Diffraction

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The files associated with this dataset are licensed under a Creative Commons Attribution 4.0 International licence.

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This dataset is licensed under a Creative Commons Attribution 4.0 International licence. What does this mean? You can share, copy and modify this dataset so long as you give appropriate credit, provide a link to the CC BY license, and indicate if changes were made, but you may not do so in a way that suggests the rights holder has endorsed you or your use of the dataset. Note that further permission may be required for any content within the dataset that is identified as belonging to a third party.

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