Modo de alto contraste
Tamaño de fuente
Al igual que los restantes aceites y grasas comestibles, sus componentes mayoritarios son los triacilgliceroles, ésteres de la glicerina y de los ácidos grasos, siendo la naturaleza de estos últimos determinada por la longitud de la cadena y del grado de insaturación de la misma, la que establece la diferencia entre los distintos aceites y grasas.
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