The effect of various processing treatments on the content and composition of the long-chain fatty acids of red clover-Reference-Cited by-同舟云学术

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The effect of various processing treatments on the content and composition of the long-chain fatty acids of red clover

Published:1979-03 Issue:3 Volume:30 Page:238-242
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Outen George E.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference12 articles.

1. The digestion of the lipids of processed red clover herbage by sheep

2. Quantitative aspects of fatty acid biohydrogenation, absorption and transfer into milk fat in the lactating goat, with special reference to the cis- and trans-isomers of octadecenoate and linoleate

3. Degradation of higher fatty acids in perennial ryegrass and white clover following drying and storage

4. Evaluation of Lipid Oxidation in Plant Tissues

5. Lipoxidase activity of leaves

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