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Beitrag zur Analyse der polaren Lipoide in der Kartoffel
- Source :
- Zeitschrift für Lebensmitteluntersuchung und -Forschung A; September 1972, Vol. 149 Issue: 3 p145-153, 9p
- Publication Year :
- 1972
-
Abstract
- Summary In the technological processing of potatoes undesirable changes of taste are often caused by unsaturated fatty acids. Polar lipids are usually more unsaturated as neutral fats from the same tissue. The isolation of these compounds and their subsequent characterization was carried out by the development of a separation process.
Details
- Language :
- English
- ISSN :
- 14314630
- Volume :
- 149
- Issue :
- 3
- Database :
- Supplemental Index
- Journal :
- Zeitschrift für Lebensmitteluntersuchung und -Forschung A
- Publication Type :
- Periodical
- Accession number :
- ejs16872628
- Full Text :
- https://doi.org/10.1007/BF02215684