neutral lipid

The nutritive composition,fat characteristics,preparation technoloty,qualiy requirements and the prospects for development of oil olive were emphatically expounded.

本文着重阐述油橄榄的营养成分、脂质特性及橄榄油的制取工艺、质量要求以及开发应用前景。

Variation in abdominal fat properties of Rocyprisrabaudi and Spinibarbus sinensis during overwintering;

越冬期间岩原鲤、中华倒刺(鱼巴)腹脂性质变化的研究