The impact of moderate changes of fatty acid (FA) composition of phospholipids (PL) on their oxidative stability and on volatile proยฎles remains largely unknown. PL of breast muscle of turkeys fed a diet containing 6% tallow, rapeseed oil or soya oil were puriยฎed and prepared as liposomes. After 24
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Fatty acid composition of Spirulina and spirulina-like cyanobacteria in relation to their chemotaxonomy
โ Scribed by Zvi Cohen; Avigad Vonshak
- Publisher
- Elsevier Science
- Year
- 1991
- Tongue
- English
- Weight
- 269 KB
- Volume
- 30
- Category
- Article
- ISSN
- 0031-9422
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