エライジン化
1. ElaidinisationElaidinisation is a chemical reaction which alters the orientation of double-bonds from cis- to trans-. It is most often performed on fats and oils to increase both the melting point and the shelf life without reducing the degree of unsaturation. The typical product of elaidinisation is trans fat.
Read “Elaidinisation” on English Wikipedia
Read “エライジン化” on Japanese Wikipedia
Read “Elaidinisation” on DBpedia
Read “Elaidinisation” on English Wikipedia
Read “エライジン化” on Japanese Wikipedia
Read “Elaidinisation” on DBpedia
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