葡亰集团68909455|官网

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          Special Issue on Lipids Science and Nutrition
          • Lead Guest Editor
            • Li Zhou
              School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, Hubei, China
          • Guest Editors
            • Xin Zhang
              College of life science, Anhui Agricultural University, Anhui, HeFei, China
            • Jikai Liu
              School of Pharmaceutical Sciences, South-Central University for Nationalities, Wuhan, Hubei, China
            • Xiaoxiong Zeng
              College of food science and technology, Nanjing Agricultural University, Nanjing, Jiangsu, China
            • Abdelmoneim Ali
              School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
            • Eric Marchioni
              Institut Pluridisciplinaire Hubert Curien UMR 7178-CNRS, Université de Strasbourg, Strasbourg, France
            • Minjie Zhao
              Faculté de Pharmacie, Université de Strasbourg, Strasbourg, France
            • Jianquan Kan
              College of food science, Southwest University, Chongqing, China
            • Jacqueline Florio Almeida
              Department of Food Science, School of Food Engineering, UNICAMP, Campinas, São Paulo, Brazil
          • Special Issue Information

            Lipids are present in various foods, are important for human health and provide various benefits. The lipid function and metabolism accepts research and review articles and research notes covering all aspects from basic principles to applications, including Chemistry, Analysis, Methodology, Nutrition, Structure modification, Stability, Lipid oxidation, Quality and properties. Recent articles have focused on specialty health lipids and antioxidants from natural sources.

            Aims and Scope:

            1. Analysis
            2. Nutrition
            3. Stability
            4. Quality
            5. Structure modification
            6. Lipid oxidation

          葡亰集团68909455