Optimization of the Hydrolysis of Safflower Oil for the Production of Linoleic Acid, Used as Flavor Precursor

Figure 2

Effect of enzyme concentration, using lipases from Candida rugosa type VII (CRL) (), porcine pancreas type II (PPL) (), and Thermomyces lanuginosus (Lipozyme TL IM) (), on the hydrolysis of 6 mM safflower oil.