Lipid composition of garlic.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/6313/
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| Title |
Lipid composition of garlic.
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| Creator |
Kamanna, V. S.
Chandrasekhara, N. |
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| Subject |
11 Lipid Biochemistry
30 Spices/Condiments |
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| Description |
The composition of neutral lipids, phospholipids and glycolipids of garlic, separated by TLC was determined. Tabulated data are presented showing the Rf values and % of the components of each fraction, and their fatty acid composition.
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| Date |
1986
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| Type |
Article
PeerReviewed |
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| Format |
pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/6313/1/Fett%20Wissenschaft%20Technologie%2C%20Volume-88%284%20%281986%29%20136-139.pdf
Kamanna, V. S. and Chandrasekhara, N. (1986) Lipid composition of garlic. Fett Wissenschaft Technologie, 88 (4). 136-139, 26 ref.. |
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