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Impact of glycerol and sorbitan monostearate on the lipid composition of low-saturated shortening: Insights from lipidomics and chemometrics.

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Title: Impact of glycerol and sorbitan monostearate on the lipid composition of low-saturated shortening: Insights from lipidomics and chemometrics.
Authors: Harlina, Putri Widyanti1 (AUTHOR) putri.w.harlina@unpad.ac.id, Dahlan, Havilah Jemima1 (AUTHOR), Geng, Fang2 (AUTHOR), Rafi, Mohamad3 (AUTHOR), Maritha, Vevi4 (AUTHOR), Subroto, Edy1 (AUTHOR), Wiguna, Bangkit5 (AUTHOR), Wulandari, Endah1 (AUTHOR), Ali, Sajad6 (AUTHOR), Jaya, Marcus Alessandro Bresca1 (AUTHOR), Fetriyuna, Fetriyuna1 (AUTHOR)
Source: International Journal of Food Properties. Dec2025, Vol. 28 Issue 1, p1-20. 20p.
Database: Hospitality & Tourism Complete
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ISSN:10942912
DOI:10.1080/10942912.2025.2590855