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Titlebook: Unsaturated Fatty Acids; Nutritional and phys The British Nutrition Foundation Book 1992 Springer Science+Business Media Dordrecht 1992 fou

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發(fā)表于 2025-3-21 17:43:28 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱Unsaturated Fatty Acids
副標(biāo)題Nutritional and phys
編輯The British Nutrition Foundation
視頻videohttp://file.papertrans.cn/943/942434/942434.mp4
圖書(shū)封面Titlebook: Unsaturated Fatty Acids; Nutritional and phys The British Nutrition Foundation Book 1992 Springer Science+Business Media Dordrecht 1992 fou
出版日期Book 1992
關(guān)鍵詞foundation; human; nutrition; physiology
版次1
doihttps://doi.org/10.1007/978-1-4899-4429-0
isbn_softcover978-0-442-31621-1
isbn_ebook978-1-4899-4429-0
copyrightSpringer Science+Business Media Dordrecht 1992
The information of publication is updating

書(shū)目名稱Unsaturated Fatty Acids影響因子(影響力)




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書(shū)目名稱Unsaturated Fatty Acids網(wǎng)絡(luò)公開(kāi)度




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沙發(fā)
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Unsaturated Fatty Acids and Cancer,epends on proliferation of the damaged cells under the influence of a tumour promoter. While some cancers can be traced back to a known carcinogen, the cause of most cancers is not known and attention has focused on dietary components as initiators or promoters of carcinogenesis (see British Nutrition Foundation, 1988).
6#
發(fā)表于 2025-3-22 13:32:42 | 只看該作者
Unsaturated Fatty Acids and Immune Disorders,th unsaturated fatty acids is one of the many dietary issues which has been debated. Given the scope for unscrupulous, misguided exploitation of such patients, it is particularly important to examine the issues as objectively as possible.
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發(fā)表于 2025-3-22 19:22:51 | 只看該作者
Chemistry of Unsaturated Fatty Acids,perties. Fatty acids with chain lengths from 2 to over 30 carbon atoms are known, but the commonest are in the range of 12 to 22 carbon atoms (C12–C22). When each of the carbon atoms in the chain, except the two terminal ones, is bonded to two hydrogen atoms, the acids are said to be saturated, sinc
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發(fā)表于 2025-3-23 01:11:55 | 只看該作者
Sources of Unsaturated Fatty Acids in the Diet,vert them into a suitable condition for food use, various extraction and purification processes are used that may modify the composition to some degree. More extensive compositional changes are brought about by other specific processes such as industrial hydrogenation which affects particularly the
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