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Lipid composition of garlic.

Kamanna, V. S. and Chandrasekhara, N. (1986) Lipid composition of garlic. Fett Wissenschaft Technologie, 88 (4). 136-139, 26 ref..

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Abstract

The composition of neutral lipids, phospholipids and glycolipids of garlic, separated by TLC was determined. Tabulated data are presented showing the Rf values and % of the components of each fraction, and their fatty acid composition.

Item Type: Article
Uncontrolled Keywords: LIPIDS-; garlic, lipids composition of; garlic lipids, fatty acids composition of; FATTY-ACIDS; SPICES-
Subjects: 500 Natural Sciences and Mathematics > 07 Life Sciences > 03 Biochemistry & Molecular Biology > 11 Lipid Biochemistry
600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 27 Mar 2018 10:47
Last Modified: 27 Mar 2018 10:47
URI: http://ir.cftri.com/id/eprint/6313

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