Trans fatty acids in foods: mechanism of formation and metabolism
1996
Puspitasari-Nienaber, M.L. (Institut Pertanian Bogor (Indonesia). Fakultas Teknologi Pertanian)
The purpose of this review is to summarize what is known to date about the physical and chemical characteristics of trans fatty acids, their formation in foods, their current estimates in the food supply, their metabolism and the anticipation of food industries to reduce their level in foods
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书目信息
页码
pp. 84-94
其它主题
Tecnicas analiticas; Acidos grasos; Succedane de corps gras
语言
印度尼西亚
注释
Summary (En)
3 ill., bibliography p. 92-94
翻译的标题
Asam lemak trans dalam makanan: mekanisme pembentukan dan metabolisme dalam tubuh
类型
Summary
2000-08-15
2025-11-27
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