![[feed]](/style/images/feed-icon-14x14.png){kind=icon}
Lipid composition of garlic.
Kamanna, V. S. and Chandrasekhara, N. (1986) Lipid composition of garlic. Fett Wissenschaft Technologie, 88 (4). 136-139, 26 ref..
![[img]](http://ir.cftri.res.in/style/images/fileicons/other.png) |
PDF
Fett Wissenschaft Technologie, Volume-88(4 (1986) 136-139.pdf - Published Version Restricted to Registered users only Download (439kB) | Request a copy |
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.res.in/id/eprint/6313 |
Actions (login required)
 |
View Item |