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Fatty Acid Compositions of Oil Species Affect the 5 Basic Taste Perceptions

✍ Scribed by T. Koriyama; S. Wongso; K. Watanabe; H. Abe

Book ID: 108823872
Publisher: Institute of Food Technologists
Year: 2002
Tongue: English
Weight: 129 KB
Volume: 67
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.2002.tb10691.x

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## Abstract The effect of alterations in fatty acid composition and fluidity of cell membranes on the accumulation of PCB congener 2,2′,5,5′‐tetrachlorobiphenyl (TeCB) by __Ralstonia eutropha__ (formerly __Alcaligenes eutrophus__) H850 was studied. Cells of __R eutropha__ H850 grown on either biphe