Open AccessThe Preferential Cleavage of the β-Ester Linkage of Egg Yolk Lecithin by Treatment with Alkoxides and Laurylamine
Author(s) -
Y Fujiwara,
Mieko Masuoka,
Chieko Urakami
Publication year - 1967
Publication title -
bulletin of the chemical society of japan
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.145
H-Index - 99
eISSN - 1348-0634
pISSN - 0009-2673
DOI - 10.1246/bcsj.40.230
Subject(s) - chemistry , yolk , cleavage (geology) , lecithin , egg white , egg lecithin , organic chemistry , chromatography , food science , geotechnical engineering , fracture (geology) , engineering
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