Composition of aldehydes derived from some bovine lipids
1961
J. C.M. Schogt | P. Haverkamp Begemann | J.H. Recourt
The compositions of the aldehydes derived from phosphorus-free lipids of milk fat and ox heart, as well as from phosphatides of butter and ox heart, were investigated. In addition to normal aldehydes, considerable amounts of branched aldehydes were found, in which the branching occurred at carbon atoms situated α, β, and, in a few cases, γ to the terminal carbon.
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