1. Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil. (30th November 2021) Authors: Shin, Dong-Min; Yune, Jong Hyeok; Kim, Tae-Kyung; Kim, Yea Ji; Kwon, Hyuk Cheol; Kim, Do Hyun; Jeong, Chang Hee; Choi, Yun-Sang; Han, Sung Gu Journal: Food chemistry Issue: Volume 363(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗