![](/img/cover-not-exists.png)
Biosynthesis of food constituents: Lipids. 2. Triacylglycerols, glycerophospholipids, and glyceroglycolipids – a review
VelÃÅ¡ek, J., Cejpek, K.Volume:
24
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/3321-cjfs
Date:
November, 2011
File:
PDF, 399 KB
2011