A point of view on human fat olfaction — do fatty derivatives serve as cues for awareness of dietary fats?
Author:
Affiliation:
1. Laboratory of Nutrition Chemistry, Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University,
Publisher
Biomedical Research Press
Subject
General Biochemistry, Genetics and Molecular Biology,General Medicine
Link
https://www.jstage.jst.go.jp/article/biomedres/44/4/44_127/_pdf
Reference198 articles.
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2. Aihaud G, Massiera F, Weill P, Legrand P, Alessandri J-M, et al. (2006) Temporal changes in dietary fats: Role of n-6 polyunsaturated fatty acids in excessive adipose tissue development and relationship to obesity. Prog Lipid Res 45, 203–236
3. Albrecht W and Tressl R (1990) Studies on the biosynthesis of γ-decalactone in Sporobolomyces odorus. Z Naturforsch 45c, 207–216.
4. Albrecht W, Schwarz M, Heidlas J and Tressl R (1992) Studies on the biosynthesis of aliphatic lactones in Sporobolomyces odorus. Conversion of (S)- and (R,S)-13-hydroxy-(Z,E)-9, 11-octadecadienoic acid into optically pure (R)-δ-decalactone. J Org Chem 57, 1954–1956.
5. Andrikopoulos NK (2002) Triglyceride species compositions of common edible vegetable oils and methods used for their identification and quantification. Food Rev Int 18, 71–102.
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