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

Name: Data for: Crystallization and melting properties of triacylglycerols in pasteurized milk fat globules during storage
Creator: Ying Ma
Published: 2019-01-28T11:03:07.876Z
Keywords: X-Ray Diffraction

Ma, Ying; Dudu, Olayemi; Ren, Qingxi; Li, Lin

doi:10.17632/ndv367vy36.1

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

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

Contributors:

Ying Ma, Olayemi Dudu, Qingxi Ren, Lin Li

Description

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.

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

Description

Files

Categories

Licence