The lipids of fish. III. The acetone-insoluble fraction of an acetone extract of the flesh of the haddock.
作者信息
OLLEY J, LOVERN J A
出版信息
Biochem J. 1953 Jul;54(4):559-69. doi: 10.1042/bj0540559.
Abstract
摘要
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The lipids of fish. III. The acetone-insoluble fraction of an acetone extract of the flesh of the haddock.鱼类的脂质。III. 黑线鳕鱼肉丙酮提取物中的丙酮不溶部分。
Biochem J. 1953 Jul;54(4):559-69. doi: 10.1042/bj0540559.
2
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The lipids of fish. V. The lipids remaining in the flesh of the haddock after extraction by acetone and ethanol-ether.鱼类的脂质。V. 经丙酮和乙醇 - 乙醚萃取后黑线鳕鱼肉中残留的脂质
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The lipids of fish. IV. The lipids extracted by an ethanol: ether mixture from haddock flesh previously extracted with acetone.鱼类的脂质。IV. 用乙醇：乙醚混合物从先前用丙酮提取过的黑线鳕鱼肉中提取的脂质。
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The lipids of fish. II. The acetone-soluble lipids of the flesh of the haddock.鱼类的脂质。II. 黑线鳕鱼肉中的丙酮可溶脂质。
Biochem J. 1953 Apr;54(1):128-37. doi: 10.1042/bj0540128.
7
The lipids of fish. I. Content and condition of lipids in the flesh of the haddock (Gadus aeglefinus).鱼类的脂质。I. 黑线鳕（Gadus aeglefinus）鱼肉中脂质的含量与状态。
Biochem J. 1953 Apr;54(1):126-8. doi: 10.1042/bj0540126.
8
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