Changes of hormone-sensitive lipase (HSL), adipose tissue triglyceride lipase (ATGL) and free fatty acids in subcutaneous adipose tissues throughout the ripening process of dry-cured ham-Reference-Cited by-同舟云学术

Changes of hormone-sensitive lipase (HSL), adipose tissue triglyceride lipase (ATGL) and free fatty acids in subcutaneous adipose tissues throughout the ripening process of dry-cured ham

Published:2010-07 Issue:1 Volume:121 Page:191-195
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Xiao Shan,Zhang Wangang,Yang Yong,Ma Changwei,Ahn Dong U.,Li Xiang,Lei Jiankun,Du Min

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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