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Isolation and Analysis of Phospholipids in Dairy Foods

The lipid fraction of milk is one of the most complex matrixes in foodstuffs due to the presence of a high number of moieties with different physical and chemical properties. Glycerolipids include glycerol and two fatty acids esterified in positions sn-1 and sn-2 with higher concentration of unsatur...

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Bibliografski detalji
Izdano u:J Anal Methods Chem
Glavni autori: Pimentel, Lígia, Gomes, Ana, Pintado, Manuela, Rodríguez-Alcalá, Luis Miguel
Format: Artigo
Jezik:Inglês
Izdano: Hindawi Publishing Corporation 2016
Teme:
Online pristup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5005530/
https://ncbi.nlm.nih.gov/pubmed/27610267
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2016/9827369
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