Biochemical and Physiological Characteristics of Fat Cell.
نویسندگان
چکیده
منابع مشابه
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گوشت قرمز یکی از مهم ترین فرآورده های دامی در تأمین پروتئین و انرژی می باشد که در حمل ویتامین های محلول در چربی نیز حائز اهمیت می باشد. انسان مانند سایر مهره داران اسید های چرب ضروری (لینولئیک و آلفا لینولنیک) مورد نیاز خود از طریق غذا تأمین می نماید. اسید های چرب ضروی پیش ساز اسید های چرب غیر اشباع با چند پیوند دوگانه هستند. اسید لینولنیک پیش ساز اسیدهای چرب امگا 3 و اسید لینولئیک نیز پیش ساز ...
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متن کاملThe effect of rhizospheric bacteria on the physiological and biochemical characteristics of safflower (Carthamus tinctorius)
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ژورنال
عنوان ژورنال: Journal of Nutritional Science and Vitaminology
سال: 2001
ISSN: 0301-4800,1881-7742
DOI: 10.3177/jnsv.47.1