Sphingolipids from the edible fungus Tuber indicum-Reference-Cited by-同舟云学术

Sphingolipids from the edible fungus Tuber indicum

Published:2004-12 Issue:12 Volume:106 Page:815-821
ISSN:1438-7697
Container-title:European Journal of Lipid Science and Technology
language:en
Short-container-title:Eur. J. Lipid Sci. Technol.

Author:

Jin‐Ming Gao¹²,Wei‐Ming Zhu³,She‐Qi Zhang¹,Xing Zhang²,An‐Ling Zhang¹,Hui Chen¹,Yue‐Ying Sun⁴,Ming Tang¹

Affiliation:

1. College of Life Sciences, Northwest Sci.‐Tech. University of Agriculture and Forestry, Yangling 712100, Shaanxi, P. R. China

2. R&D Centre of Biorational Pesticides, Northwest Sci.‐Tech. University of Agriculture and Forestry, Yangling 712100, Shaanxi, P. R. China

3. Key Laboratory of Marine Drugs, Ministry of Education, China; Marine Drug and Food Institute, Ocean University of China, Qingdao 266003, P. R. China

4. Shaanxi Microbiology Institute, Xi'an 710043, Shaanxi, P. R. China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200401052

Reference52 articles.

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4. Sphingolipids in Food and the Emerging Importance of Sphingolipids to Nutrition

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