Powered by OpenAIRE graph
Found an issue? Give us feedback
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Journal of the Ameri...arrow_drop_down
image/svg+xml Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao Closed Access logo, derived from PLoS Open Access logo. This version with transparent background. http://commons.wikimedia.org/wiki/File:Closed_Access_logo_transparent.svg Jakob Voss, based on art designer at PLoS, modified by Wikipedia users Nina and Beao
Journal of the American Oil Chemists Society
Article . 1963 . Peer-reviewed
License: Wiley Online Library User Agreement
Data sources: Crossref
Journal of the American Oil Chemists Society
Article . 1967
Data sources: Europe PubMed Central
Journal of the American Oil Chemists Society
Article
Data sources: Microsoft Academic Graph
 View all 2 versions
Claim

This Research product is the result of merged Research products in OpenAIRE.

You have already added 0 works in your ORCID record related to the merged Research product.

Mechanism of hydrogenation of triglycerides

descriptionPublicationkeyboard_double_arrow_right Article 01 May 1963 English Publisher:WileyJournal:Journal of the American Oil Chemists' Society, volume 40 (issn: 0003-021X, eissn: 1558-9331, Copyright policy )
Authors: Lyle F. Albright;

doi: 10.1007/bf02632593

pmid: 5877751

Mechanism of hydrogenation of triglycerides

Abstract

AbstractFactors affecting the rate of hydrogenation, selectivity, and isomerization are discussed in detail. The proposed mechanism for the reaction involves transfer steps for the reactants and products to and from the catalyst surface and the chemical steps occurring on the catalyst surface.

Related Organizations
Keywords

Food Handling, Oxidation-Reduction, Triglycerides, Glycerides

  • BIP!
    Impact byBIP!
    citations
    This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    		 22
    popularity
    This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
    		 Average
    influence
    This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
    		 Top 10%
    impulse
    This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
    		 Average
Powered by OpenAIRE graph
Found an issue? Give us feedback
citations
This is an alternative to the "Influence" indicator, which also reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Citations provided by BIP!
popularity
This indicator reflects the "current" impact/attention (the "hype") of an article in the research community at large, based on the underlying citation network.
BIP!Popularity provided by BIP!
influence
This indicator reflects the overall/total impact of an article in the research community at large, based on the underlying citation network (diachronically).
BIP!Influence provided by BIP!
impulse
This indicator reflects the initial momentum of an article directly after its publication, based on the underlying citation network.
BIP!Impulse provided by BIP!
22
Average
Top 10%
Average
Upload OA version
Are you the author of this publication? Upload your Open Access version to Zenodo!
It’s fast and easy, just two clicks!
uploadUpload now