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Biosynthesis of food constituents: Lipids. 1. Fatty acids and derivated compounds – a review
biosynthesis fatty acids Claisen condensation saturated fatty acids medium-chain fatty acids long-chain fatty acids very-long-chain fatty acids ultra-long-chain fatty acids saturated fatty acids cis/trans-fatty acids acetylenic fatty acids branched-chain fatty acids alicyclic fatty acids epoxy fatty acids hydroxy fatty acids oxo fatty acids plant wax components
2014/3/17
This review article gives a survey of the principal biosynthetic pathways that lead to the most important common fatty acids and their derivatives occurring in foods and feeds. Fatty acids are further...
Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids – a review
biosynthesis lipids homolipids heterolipids glycerolipids triacylglycerols glycerophospholipids phosphatides lysophosphatides plasmalogens glyceroglycolipids
2014/3/17
This review article gives a survey of the principal biosynthetic pathways that lead to the most important food glycerolipids, i.e. triacylglycerols, glycerophospholipids, and glyceroglycolipids as rep...