Enorme Unterschiede in der qualitativen und quantitativen Zusammensetzung der Fettsäurefraktion von rohem und gekochtem Gemüse-Reference-Cited by-同舟云学术

Enorme Unterschiede in der qualitativen und quantitativen Zusammensetzung der Fettsäurefraktion von rohem und gekochtem Gemüse

Published:1989-02 Issue:2 Volume:120 Page:169-176
ISSN:0026-9247
Container-title:Monatshefte für Chemie - Chemical Monthly
language:de
Short-container-title:Monatsh Chem

Author:

Spreitzer Helmut,Schmidt Jochen,Kratzel Ulrich,Spiteller Gerhard

Publisher

Springer Science and Business Media LLC

Subject

General Chemistry

Link

http://link.springer.com/content/pdf/10.1007/BF00808760.pdf

Reference38 articles.

1. Schödel R., Spiteller G. (1985) Helv. Chim. Acta68: 1624

2. Schödel R., Spiteller G. (1987) Liebigs Ann. Chem.: 459

3. Cohen L. A. (1988) Spektrum der Wissenschaft: 108

4. Fricker A. (1973) Fette und Lipide in Obst und Gemüse. In: Zöllner N. (Hrsg.) Unsichtbare Fette und Lipoide in Lebensmitteln. Steinkopff, Darmstadt, S. 74

5. Fricker A., Koller W. D. (1974) Fette, Seifen, Anstrichmittel76: 466

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