Description
(a) components of the lipid fraction of foods/ingredients: fatty acids, volatile compounds (hexanal, nonanal, etc.), sterols, sialic acids, gangliosides, fat-soluble vitamins and other resulting compounds are identified, quantified and stability studies are performed.
Keywords
lipid stability, sterols, gangliosides, sialic acids
Manager UV
- Garcia Llatas, Guadalupe
- Alumn.-Servei de Formacio Permanent
- Coordinador/a Curs
