Studies on the composition of egg lipid.
作者： O. S. PRIVETT , M. L. BLANK , J. A. SCHMIT
DOI: 10.1111/J.1365-2621.1962.TB00128.X
关键词:
摘要: SUMMARY Studies were carried out on the fractionation and analysis of egg lipid by several new techniques employing thin-layer chromatography. The fatty acid composition major classes subfractions thereof was determined a combination alkali-isomerization gas-liquid positional arrangements acids in glycerides lecithin fraction determined. distributed mainly one type, α-saturated β-unsaturated contrast to triglycerides.
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