Characterization of coconut phospholipids formed during virgin coconut oil fermentation process

Previous studies have shown that the scum that forms during coconut milk fermentationto produce virgin coconut oil (VCO) contains phospholipids. Phospholipids are amphiphaticmolecules with important commercial applications in food and cosmetics. This stud

Saved in:
Bibliographic Details
Main Author: JOSEPH, UNSAY
Format: text
Published: Archīum Ateneo 2011
Subjects:
Online Access:https://archium.ateneo.edu/theses-dissertations/154
Tags: Add Tag
No Tags, Be the first to tag this record!
Institution: Ateneo De Manila University