Old Web
English
Sign In
Acemap
>
Paper
>
The fusion of lipid droplets is involved in fat loss during cooking of duck foie gras
The fusion of lipid droplets is involved in fat loss during cooking of duck foie gras
2011
L. Théron
Thierry Astruc
M. Bouillier-Oudot
C. Molette
Annie Vénien
Françoise Peyrin
Zulma G. Vitezica
X. Fernandez
Keywords:
Organic chemistry
Chemistry
Fatty liver
Lipid droplet
Biochemistry
Correction
Cite
Save
Machine Reading By IdeaReader
0
References
0
Citations
NaN
KQI
[]