Lipids.

Food lipidschemistry, nutrition, and biotechnology / by: (Electronic resources)

Chemical, biological, and functional aspects of food lipids by: (Electronic resources)

Lipid nanoparticlesproduction, characterization and stability / by: (Electronic resources)

Lipids and skin health by: (Electronic resources)

Introduction to lipidomicsfrom bacteria to man / by: (Electronic resources)

Lipids in protein misfolding by: (Electronic resources)

Lipids in plant and algae development by: (Electronic resources)

Membrane protein - lipid interactionsphysics and chemistry in the Bilayer / by: (Electronic resources)

Lipidomics of stem cells by: (Electronic resources)

Liposomes, lipid bilayers and model membranesfrom basic research to application / by: (Electronic resources)

Crystallization of lipidsfundamentals and applications in food, cosmetics, and pharmaceuticals / by: (Electronic resources)

Lipidomics in health & diseasemethods & application / by: (Electronic resources)

Bioactive lipids in health and disease by: (Electronic resources)

The Role of bioactive lipids in cancer, inflammation and related diseases by: (Electronic resources)

Lipid signaling in human diseases by: (Electronic resources)

Health consequences of microbial interactions with hydrocarbons, oils, and lipids by: (Electronic resources)

Druggable lipid signaling pathways by: (Electronic resources)

Hydrocarbons, oils and lipidsdiversity, origin, chemistry and fate / by: (Electronic resources)

Advanced dairy chemistry.Volume 2,Lipids by: (Electronic resources)

Bacterial organelles and organelle-like inclusions by: (Electronic resources)

Food lipidssources, health implications, and future trends / by: (Electronic resources)

Chemical and enzymatic interesterification for food lipid production by: (Electronic resources)