COMPOSITION, PROPERTIES AND NUTRITIONAL ASPECTS OF MILK FAT GLOBULE MEMBRANE – A REVIEW

Author:

El-Loly Mohamed

Publisher

Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences

Subject

Nutrition and Dietetics,Food Science

Reference610 articles.

1. Enzymatic production of ceramide from sphingomyelin;Zhang;Biotechnol,2006

2. The milkfat globule membrane - Methodologies for measuring milkfat globule membrane damage;Evers;review Int Dairy J,2004

3. Schmelz Tumor suppression in Min mice by dietary sphingolipids;Merrill;Faseb J,2000

4. Lecithin production utilization;Szuhaj;Am Oil Chem Soc,1983

5. Fixation and staining milkfat globules in cream for transmission and scanning electron microscopy;Lee;Food Sci,1992

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