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Effect of processing of cow milk by high pressures under conditions up to 900MPa on the composition of neutral, polar lipids and fatty acids

机译：在高达900MPa的条件下高压加工牛奶对中性，极性脂质和脂肪酸组成的影响

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Rodríguez Alcalá Luis M.; Castro-Gómez Pilar; Felipe Xavier; Noriega L.; Fontecha F. Javier;
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年度 2015
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1. Effect of processing of cow milk by high pressures under conditions up to 900 MPa on the composition of neutral, polar lipids and fatty acids [J] . Rodriguez-Alcala L. M., Castro-Gomez P., Felipe X., LWT-Food Science & Technology . 2015,第1aPta1期

机译：在高达900 MPa的条件下高压处理牛奶对中性，极性脂质和脂肪酸组成的影响
2. Buffalo vs. cow milk fat globules: Size distribution, zeta-potential, compositions in total fatty acids and in polar lipids from the milk fat globule membrane [J] . Olivia Menard, Sarfraz Ahmad, Florence Rousseau, Food Chemistry . 2010,第2期

机译：水牛vs.牛奶脂肪球：牛奶脂肪球膜的大小分布，ζ电位，总脂肪酸和极性脂质中的成分
3. Extruded linseed and rapeseed both influenced fatty acid composition of total lipids and their polar and neutral fractions in longissimus thoracis and semitendinosus muscles of finishing Normand cows [J] . Mihaela Habeanu, Agnes Thomas, Esperanza Bispo, Meat Science . 2014,第1期

机译：挤压的亚麻籽和油菜籽均影响精制诺曼德奶牛的长背胸和半腱肌中总脂质的脂肪酸组成及其极性和中性成分
4. Effect of Fat Supplement Containing Docosahexaenoic Acid and Medium Chain Fatty Acid on Milk Production and Milk Fatty Acid Profiles of Dairy Cows fed Grass Silage Based Diet [C] . Maimaijiang Zunong, Masaaki Hanada, Yimamu Aibibula, New paradigm for diversity of forage production in the east Asian region . 2009

机译：含有二十二碳六烯酸和中链脂肪酸的脂肪补充剂对饲喂草青贮饲料的奶牛产奶量和乳脂特性的影响
5. The effect of mutations in stearoyl CoA desaturase gene and fatty acid synthase on milk composition and fatty acid profile in milk fat of dairy cows. [D] . Clark, Laura Ashley. 2009

机译：硬脂酰辅酶A去饱和酶基因和脂肪酸合酶突变对奶牛乳汁组成和脂肪酸谱的影响。
6. Changes in the Total Lipid Neutral Lipid Phospholipid and Fatty Acid Composition of Phospholipid Fractions during Pastırma Processing a Dry-Cured Meat Product [O] . Muhammet Irfan Aksu, Mehmet Dogan, Ahmet Necdet Sirkecioglu 2017

机译：干肉制品Pastırma加工过程中磷脂馏分的总脂质中性脂质磷脂和脂肪酸组成的变化
7. Stability of fatty acid composition after thermal, high pressure, and microwave processing of cow milk as affected by polyunsaturated fatty acid concentration [O] . Rodríguez Alcalá, Luis M., Alonso López, Leocadio, Fontecha, F. Javier 2015

机译：多不饱和脂肪酸浓度对牛奶进行热，高压和微波处理后脂肪酸组成的稳定性

Effect of processing of cow milk by high pressures under conditions up to 900MPa on the composition of neutral, polar lipids and fatty acids

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