Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Halima Abdurahman"'
Autor:
Dorothee Eibler, Halima Abdurahman, Tanja Ruoff, Stefanie Kaffarnik, Herbert Steingass, Walter Vetter
Publikováno v:
PLoS ONE, Vol 12, Iss 1, p e0170788 (2017)
Anteiso-fatty acids (aFA) with odd carbon number are a class of branched-chain fatty acids (BCFA) mainly produced by bacteria. Bacterial sources are also made responsible for their occurrence in the low percent-range in lipids of ruminants (meat and
Externí odkaz:
https://doaj.org/article/5e0c05a10a27447e9c046735627f282f
Autor:
KK Oladigbolu, Halima Abdurahman, Manal Mohammad Omran Taryam, Muhammad Mansur Rabiu, Nasiru Muhammad
Publikováno v:
Ophthalmic Epidemiology. 27:384-389
To estimate the prevalence and magnitude of diabetes mellitus and diabetic retinopathy among people with diabetes mellitus in Katsina State.A population-based cross-sectional study of persons aged 50 years and over in Katsina State Nigeria based on t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::23cbfc23549bb2ca98a540544304c96b
https://doi.org/10.1080/09286586.2020.1759105
https://doi.org/10.1080/09286586.2020.1759105
Publikováno v:
Journal of the American Oil Chemists' Society. 91:1695-1702
Bovine milk fat contains a large variety of structurally different fatty acids. In this study, we describe the presence of aromatic fatty acids in a butter fat sample. Fatty acids were released from butter fat and converted into the corresponding met
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9cf555928dd11c9191ee2faf7dcfc506
https://doi.org/10.1007/s11746-014-2516-0
https://doi.org/10.1007/s11746-014-2516-0
Autor:
Halima Abdurahman, Stefanie Kaffarnik, Tanja Ruoff, Dorothee Eibler, Herbert Steingass, Walter Vetter
Publikováno v:
PLoS ONE
PLoS ONE, Vol 12, Iss 1, p e0170788 (2017)
PLoS ONE, Vol 12, Iss 1, p e0170788 (2017)
Anteiso-fatty acids (aFA) with odd carbon number are a class of branched-chain fatty acids (BCFA) mainly produced by bacteria. Bacterial sources are also made responsible for their occurrence in the low percent-range in lipids of ruminants (meat and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6cd0930c0e103fed945f006b2863ea50
https://doi.org/10.1371/journal.pone.0170788
https://doi.org/10.1371/journal.pone.0170788