Naturally forming benzoic acid orientates perilipin to facilitate glyceride-type polyunsaturated fatty acid degradation via fermentation behavior.
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DOI: 10.3168/jds.2022-22381
Abstract: Naturally forming benzoic acid in fermented dairy products accumulates in organisms and biomagnifies through collateral transport. The association between benzoic acid agglomeration and susceptible lipid nutrients remains obscure. Horizontal analysis of lipidomic alteration in response… read more here.
Keywords: forming benzoic; benzoic; naturally forming; glyceride type ... See more keywords