FATTY-ACID COMPOSITION OF FATS OF DIFFERING MELTING-POINTS EXTRACTED FROM RAM SUBCUTANEOUS TISSUE

被引：9

作者：

JOHNSON, CB ^{[1
]}

PURCHAS, RW ^{[1
]}

BIRCH, EJ ^{[1
]}

机构：

[1] MASSEY UNIV,DEPT ANIM SCI,PALMERSTON NORTH,NEW ZEALAND

来源：

LIPIDS | 1988年 / 23卷 / 11期

关键词：

D O I：

10.1007/BF02535650

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：1049 / 1052

页数：4

共 24 条

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[7] INFLUENCE OF DIETARY VOLATILE FATTY-ACIDS ON FATTY-ACID COMPOSITION OF LAMB TRIGLYCERIDES, WITH SPECIAL REFERENCE TO EFFECT OF PROPIONATE ON PRESENCE OF BRANCHED-CHAIN COMPONENTS [J].

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DUNCAN, WRH .

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[8]

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[9] RELATIVE SIGNIFICANCE OF ACETATE AND GLUCOSE AS PRECURSORS FOR LIPID SYNTHESIS IN LIVER AND ADIPOSE TISSUE FROM RUMINANTS [J].

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