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Quantitative and Qualitative Method for Sphingomyelin by LC-MS Using Two Stable Isotopically Labeled Sphingomyelin Species
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Characterization of sphingolipids from sunflower seeds with altered fatty acid composition

Joaquín J Salas1, Jonathan E Markham, Enrique Martínez-Force

  • 1Instituto de Grasa (CSIC), Av. Padre García Tejero, 4, 41012, Sevilla, Spain. jjsalas@cica.es

Journal of Agricultural and Food Chemistry
|November 1, 2011
PubMed

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