The component acids of the lipids in four commercial fish meals
作者:
Frank D. Gunstone,
R. Chakra Wijesundera,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1978)
卷期:
Volume 29,
issue 1
页码: 28-32
ISSN:0022-5142
年代: 1978
DOI:10.1002/jsfa.2740290105
出版商: John Wiley&Sons, Ltd
数据来源: WILEY
摘要:
AbstractThe lipids from four commercial fish meals (white fish, South African, Herring, and Bermuda) were extracted with methanol‐chloroform and their component acids examined by gas‐liquid chromatography (g.l.c). In addition to saturated, monoene, and polyene acids, three phytol‐based acids(1‐3)are present as minor components. There is, however, no evidence for the presence of furan‐containing fatty
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