ACKNOWLEDGEMENTS
The authors would like to thank the financial support of the Ministerio
de Economía y Competitividad through Project No. MAT2015-65756-R.
Funding from the Alba synchrotron facility for performing SR-XRD
experiments is gratefully appreciated. SR-XRD experiments were conducted
with the approval of the Alba Scientific Advisory Committee (Proposal
No. 2014070991). The authors thank Dr. Marc Malfois, responsible for
BL11-NCD-SWEET at Alba, for his help. They also acknowledge Dr. Juan M.
García-Casco from the Instituto Nacional de Investigación y Tecnología
Agraria y Alimentaria (INIA) for providing the Iberian pig fat samples.