Brewer’s Yeast as a New Source of Palmitoleic Acid—Analysis of Triacylglycerols by LC–MS
Author:
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Link
http://link.springer.com/content/pdf/10.1007/s11746-013-2271-7
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3. Hunter K, Rose AH (1972) Lipid composition of Saccharomyces cerevisiae as influenced by growth temperature. Biochim Biophys Acta 260:639–653
4. Bravi E, Perretti G, Buzzini P, Sera RD, Fantozzi P (2009) Technological steps and yeast biomass as factors affecting the lipid content of beer during the brewing a process. J Agric Food Chem 57:6279–6284
5. Jaakola S, Vahvaselkä M, Laakso S (2006) Positional distribution of conjugated linoleic acid in triacylglycerol of Saccharomyces cerevisiae. J Agric Food Chem 54:5611–5616
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