ShareThe free fatty acid content of fish oil. 4. Rates of free fatty acid formation from phospholipids and neutral lipids in anchovy (Engraulis capensis) stored at various temperatures.
Author(s) : KONING A. J. de
Type of article: Article
Summary
Measurement of phosphorus and free fatty acids in anchovy lipids stored at -6 and 17 deg C. Phospholipids are hydrolized quicker than neutral lipids at those temperatures.
Details
- Original title: The free fatty acid content of fish oil. 4. Rates of free fatty acid formation from phospholipids and neutral lipids in anchovy (Engraulis capensis) stored at various temperatures.
- Record ID : 1996-2961
- Languages: English
- Source: Fett Wiss. Technol. - vol. 97 - n. 9
- Publication date: 1995
Links
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Indexing
- Themes: Fish and fish product
- Keywords: Measurement; Lipid; Anchovy; Fish; Phospholipid; Fatty acid
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