Reference : Acides gras : nomenclature et sources alimentaires
Scientific journals : Article
Life sciences : Veterinary medicine & animal health
http://hdl.handle.net/2268/8153
Acides gras : nomenclature et sources alimentaires
French
[en] Fatty acids : nomenclature and dietary sources
Cuvelier, Christine [Université de Liège - ULiège > Département de sciences fonctionnelles > Pharmacologie, pharmacothérapie et toxicologie >]
Cabaraux, Jean-François mailto [Université de Liège - ULiège > Département de productions animales > Ecologie et éthologie vétérinaires >]
Dufrasne, Isabelle mailto [Université de Liège - ULiège > Département de productions animales > Nutrition des animaux domestiques >]
Hornick, Jean-Luc mailto [Université de Liège - ULiège > Département de productions animales > Nutrition des animaux domestiques >]
Istasse, Louis mailto [Université de Liège - ULiège > Département de productions animales > Nutrition des animaux domestiques >]
2004
Annales de Médecine Vétérinaire
Annales Medecine Veterinaire
148
3
133-140
Yes (verified by ORBi)
International
0003-4118
Liege
Belgique
[en] Fatty acids are member of the lipid family. They are aliphatic monocarboxylic acids with or without double bond. They are classified according different nomenclatures : the international systematic name, the omega nomenclature and the trivial names. Fatty acids are major compounds of oils and fats. Among the saturated fatty acids, C12, C16 and C18 fatty acids are the most widely distributed, whereas in the unsaturated fatty acids group, C18 with 1, 2 or 3 double bonds are the most important within the vegetable and animal terrestrian products. Fatty acids with 4 or more than 4 double bonds and 20 to 24 atoms of carbon are largely represented in the marine products.
Researchers ; Professionals
http://hdl.handle.net/2268/8153

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