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International Journal of Analytical Chemistry
Volume 2019, Article ID 5417962, 10 pages
https://doi.org/10.1155/2019/5417962
Research Article

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

1Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02–787 Warsaw, Poland
2Faculty of Biotechnology, Catholic University of Portugal, Dr. António Bernardino de Almeida St., 4200–072 Porto, Portugal
3Faculty of Production Engineering, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02–787 Warsaw, Poland
4Faculty of Animal Sciences, Warsaw University of Life Sciences, Nowoursynowska St. 166, 02–787 Warsaw, Poland

Correspondence should be addressed to Joanna Bryś; lp.wggs@syrb_annaoj

Received 22 November 2018; Revised 4 April 2019; Accepted 9 April 2019; Published 2 May 2019

Academic Editor: Valentina Venuti

Copyright © 2019 Joanna Bryś et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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