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Food Science and Technology International
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Se ha aislado lisofosfatidilcolina (LPC) de la superficie de gránulos de almidón mediante extracción y posterior purificación cromatográfica. El extracto purificado se analizó por espectroscopía de RMN de 1H y 13C mono y bidimensional, lo que permitió identificarlo como LPC. Las cadenas acilo se identificaron como cadenas pertenecientes a ácidos saturados de 18—20 átomos de carbono.

Instituto de Químicá Orgánicá Generál, CSIC. Juán de lá Ciervá 3, 28006 Mádrid, Spáin

Instituto de Químicá Orgánicá Generál, CSIC. Juán de lá Ciervá 3, 28006 Mádrid, Spáin, iqov105{at}iqog.csic.es

Department of Food Science, Institute of Animál Reproduction ánd Food ánd Science & Technology Internátionál Reseárch, Polish Acádemy of Sciences, Olsztyn, Polánd

Department of Food Science, Institute of Animál Reproduction ánd Food ánd Science & Technology Internátionál Reseárch, Polish Acádemy of Sciences, Olsztyn, Polánd

Department of Food Science, Institute of Animál Reproduction ánd Food ánd Science & Technology Internátionál Reseárch, Polish Acádemy of Sciences, Olsztyn, Polánd

Food Science and Technology International, Vol. 8, No. 3, 179-183 (2002)
DOI: 10.1106/108201302026860
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This Article
Right arrow Abstract Freely available
Right arrow Full Text (PDF)
Right arrow References
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Alert me to new issues of the journal
Right arrow Add to Saved Citations
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Right arrow Request Reprints
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Citing Articles
Right arrow Citing Articles via Google Scholar
Right arrow Citing Articles via Scopus
Google Scholar
Right arrow Articles by Jimeno, M.L.
Right arrow Articles by Amarowicz, R.
Right arrow Search for Related Content
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What's this?