In vitro study of intestinal lipolysis using pH-stat and gas chromatography
- Autor
- HELBIG, Anne1 2 ; SILLETTI, Erika1 3 ; TIMMERMAN, Eefjan1 ; HAMER, Rob J2 ; GRUPPEN, Harry2
[1] TI Food and Nutrition, PO Box 557, 6700 AN Wageningen, Netherlands
[2] Laboratory of Food Chemistry, Wageningen University, 6700 EV Wageningen, Netherlands
[3] NIZO Food Research, PO Box 20, 6710 BA Ede, Netherlands - Fuente
Food hydrocolloids. 2012, Vol 28, Num 1, pp 10-19, 10 p ; ref : 1 p.1/4
- CODEN
- FOHYES
- ISSN
- 0268-005X
- Campo Científico
- Food science technology
- Editor
- Elsevier, Oxford
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Diglyceride Emulsion Gas chromatography Lipid digestion Monoglyceride pH-stat method
- Palabra clave (fr)
- Chromatographie phase gazeuse Diglycéride Emulsion In vitro Lipide Lipolyse Monoglycéride Méthode pH
- Palabra clave (in)
- Gas chromatography Diglyceride Emulsion In vitro Lipids Lipolysis Monoglyceride Method pH
- Palabra clave (es)
- Cromatografía fase gaseosa Diglicérido Emulsión In vitro Lípido Lipólisis Monoglicérido Método pH
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 26160576
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.foodhyd.2011.11.007 
https://dx.doi.org/10.1016/j.foodhyd.2011.11.007
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