Sign up for email alert when new content gets added: Sign up
Lipids are a fundamental dietary ingredient with numerous nutritional and metabolic activities. Lipids are divided into eight classes, according to the Lipid Metabolites and Pathways Strategy project's classification system: fatty acyls, glycolipids, glycerophospholipids, sphingolipids, sterol lipids, phenol lipids, saccharolipids, and polypeptides, with a total of 43,413 lipid molecular species. Lipid characterization and quantification are difficult due to their complicated structures, various kinds, and varying physicochemical properties, necessitating the employment of highly specific and sensitive procedures.
Applied Food Science Journal received 11 citations as per Google Scholar report