| 書目名稱 | Multidimensional Characterization of Dietary Lipids |
| 編輯 | Christelle Lopez,Claude Genot,Alain Riaublanc |
| 視頻video | http://file.papertrans.cn/641/640289/640289.mp4 |
| 概述 | Includes cutting-edge methods and protocols.Provides step-by-step detail essential for reproducible results.Contains key notes and implementation advice from the experts |
| 叢書名稱 | Methods and Protocols in Food Science |
| 圖書封面 |  |
| 描述 | .This volume will detail methods and research protocols on how to prepare and characterize lipids from various dietary sources.?Chapters will guide readers through extraction and fractionation of dietary lipids, analysis of dietary lipid composition, evaluation of dietary lipid oxidation, preparation and characterization of dietary emulsions, and characterization of physical properties of dietary lipids and lipid structures. ?Written in the format of the .Methods and Protocols in Food Science. (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols, and contain notes on how to avoid or solve typical problems. ..Authoritative and cutting-edge, .Multidimensional Characterization of Dietary Lipids. through comprehensive information provided by experienced food technicians, lipid technicians, engineers, and scientists.. |
| 出版日期 | Book 2024 |
| 關(guān)鍵詞 | Lipids; lecithin; Hexane-isopropanol; chloroform-methanol; Hydroxylated fatty acids |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-0716-3758-6 |
| isbn_softcover | 978-1-0716-3760-9 |
| isbn_ebook | 978-1-0716-3758-6Series ISSN 2662-950X Series E-ISSN 2662-9518 |
| issn_series | 2662-950X |
| copyright | INRAE 2024 |
|Archiver|手機版|小黑屋|
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