Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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WANG Zhao-ming, HE Zhi-fei, YU Li, LI Hong-jun. Function effects and analysis methods of Lecithin of animal[J]. Science and Technology of Food Industry, 2014, (19): 362-367. DOI: 10.13386/j.issn1002-0306.2014.19.071
Citation: WANG Zhao-ming, HE Zhi-fei, YU Li, LI Hong-jun. Function effects and analysis methods of Lecithin of animal[J]. Science and Technology of Food Industry, 2014, (19): 362-367. DOI: 10.13386/j.issn1002-0306.2014.19.071
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Function effects and analysis methods of Lecithin of animal

    Abstract
  • Lecithin has significant nutritional value and function effects.Animal resources are rich in China and the development of animal lecithin is of great significance.Animal phospholipids and plant phospholipids were briefly compared in this paper.The function effects, the extraction and the analysis methods of lecithin were also reviewed in this paper.
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