Sign Up to like & get
recommendations!
0
Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.127384
Abstract: Dairy polar lipids (PL) seem to exhibit antiplatelet effects. However, it is not known what molecular species may be responsible. In this study, we confirmed using C30 reversed-phase (C30RP) ultra-high-performance liquid chromatography (UHPLC) coupled to…
read more here.
Keywords:
antiplatelet;
molecular species;
fermentation;
polar lipids ... See more keywords