NUTRITIONAL STUDIES ON LIPID FRACTION OF NORMAL-ALKANE GROWN YEASTS .3. EFFECT ON ODD-CHAIN FATTY-ACID COMPOSITION AND FUNCTION OF SUBCELLULAR STRUCTURES

被引：0
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作者：
BERNARDINI, MP
SALVATI, S
SERLUPICRESCENZI, G
机构：
来源：
NUTRITION REPORTS INTERNATIONAL | 1978年 / 17卷 / 02期
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中图分类号：
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号：
100403 ;
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页码：147 / 156
页数：10
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