The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard

<p>Oxidation induction time (IT, green bars) and peroxide value (PV, violet points) of L, MTO, and HMFS obtained by esterification conducted for 2, 4, and 6 hours, respectively.</p>

International Journal of Analytical Chemistry

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Figure 3

Figure 3: The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard 

Figure 3 | The Synthesis Followed by Spectral and Calorimetric Evaluation of Stability of Human Milk Fat Substitutes Obtained from Thistle Milk and Lard 