【摘要】 针对固态油脂中大量共同存在的对称型脂肪酸甘油酯进行详尽的研究，报告它们的多晶态种类及晶型结构等问题。更多还原

【Abstract】 Most of solid greases are edible, and its quality depends on the crystal polymorphism. Since the greases is a mixture of triglyceride, so if we want to understand the changing rules of crystal polymorphism. We must at first know the changing rules of its single components, and need know the changing rules of misture components too. Symmetry triglyceride fatty acids existed among solid greses was studied reports their types and crystal structure.更多还原