Effect of Hydroxylamine on Formation of Phospholipid Molecular Species Containing Cyclopropane Fatty Acid in Escherichi coli
スポンサーリンク
概要
著者
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Ishinaga Masataka
Department Of Food & Nutrition Hiroshima Women's University
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FUJISHIGE Eiko
Department of Food and Nutrition, Hiroshima Womens University
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KAKIMOTO Akiko
Department of Food and Nutrition, Hiroshima Womens University
関連論文
- Effects of Soybean β-Conglycinin on Body Fat Ratio and Serum Lipid Levels in Healthy Volunteers of Female University Students
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- Fatty Acid Composition of Phospholipids from Rat Granulomas Induced by Soybean and Coconut Oils Containing Tocopherol Acetate(Biological Chemistry)
- Changes of Dolichol and Dolichyl Fatty Ester Contents during Development of Soybean Seedlings
- Novel Dolichyl Derivatives in Rat Spleen
- Measurement of Dietary Choline-Phospholipid Content by a Novel Phospholipase D-Triiodide Method
- Distribution of Starch Lysophosphatidylcholine in Pasting and Gelation of Wheat Starch Suspensions
- THE EFFECT OF ANTIOXIDANTS ON THE THERMOTROPIC BEHAVIOR OF PHOSPHOLIPIDS
- Changes of Linoleic, Arachidonic and Eicosapentaenoic Acids in Rat Platelet, Aorta and Plasma Lipids after Changing from a Sardine Oil Diet to a Corn Oil Diet
- Daily Intakes of Fatty Acids, Sterols, and Phospholipids by Japanese Women and Serum Cholesterol.
- Effect of Hydroxylamine on Formation of Phospholipid Molecular Species Containing Cyclopropane Fatty Acid in Escherichi coli