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Food Additives & Contaminants: Part A Volume 29, 2012 - Issue 1
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Original Articles

Formation mechanisms of Monochloropropanediol (MCPD) fatty acid diesters in refined palm (Elaeis guineensis) oil and related fractions

Frédéric Destaillats Nestlé Research Center, Food Science & Technology Department, Vers-chez-les-Blanc, P.O. Box 44, 1000 Lausanne 26, SwitzerlandCorrespondence[email protected]
,
Brian D. Craft Nestlé Research Center, Food Science & Technology Department, Vers-chez-les-Blanc, P.O. Box 44, 1000 Lausanne 26, Switzerland
,
Laurence Sandoz Nestlé Research Center, Food Science & Technology Department, Vers-chez-les-Blanc, P.O. Box 44, 1000 Lausanne 26, Switzerland
&
Kornél Nagy Nestlé Research Center, Food Science & Technology Department, Vers-chez-les-Blanc, P.O. Box 44, 1000 Lausanne 26, Switzerland
Pages 29-37 | Received 13 Sep 2011, Accepted 17 Oct 2011, Published online: 30 Nov 2011

References

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