Abstract
The lipids constitute a group of naturally occurring compounds characterized by the presence of higher fatty acids. The members of this group may conveniently be subdivided into two subgroups
-
(a)
Those which contain only carbon, hydrogen and oxygen.
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(b)
Those which contain other elements in addition to carbon, hydrogen and oxygen.
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Meara, M.L. (1955). Fats and Other Lipids. In: Paech, K., Tracey, M.V. (eds) Modern Methods of Plant Analysis / Moderne Methoden der Pflanzenanalyse. Modern Methods of Plant Analysis / Moderne Methoden der Pflanzenanalyse, vol 2. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-642-64955-4_12
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