Mild alkali-stable phospholipids in chicken egg yolks: characterization of 1-alkenyl and 1-alkyl-sn-glycero-3-phosphoethanolamine, sphingomyelin, and 1-alkyl-sn-glycero-3-phosphocholine-Reference-Cited by-同舟云学术

Mild alkali-stable phospholipids in chicken egg yolks: characterization of 1-alkenyl and 1-alkyl-sn-glycero-3-phosphoethanolamine, sphingomyelin, and 1-alkyl-sn-glycero-3-phosphocholine

Published:1980-09 Issue:7 Volume:21 Page:888-894
ISSN:0022-2275
Container-title:Journal of Lipid Research
language:en
Short-container-title:Journal of Lipid Research

Author:

Do U H,Ramachandran S

Publisher

Elsevier BV

Subject

Cell Biology,Endocrinology,Biochemistry

Reference21 articles.

1. A new ethanolamine-containing lipids from egg yolk;Carter;J. Biol. Chem.,1958

2. On the chemistry and occurrence of sphingolipid long-chain bases;Karlsson;Chem. Phys. Lipids.,1970

3. Studies on the lipids of egg yolk. Part II. Nature of sphingolipids;Fujino;Agr. Biol. Chem.,1971

4. Techniques of lipidology;Kates,1972

5. A simple method for the isolation and purification of total lipids from animal tissues;Folch;J. Biol. Chem.,1957

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