Abstract
Fats and oils are the principle forms of energy in organisms and are highly reduced complexes and derivatives of fatty acids. Fatty acids are carboxylic acids with hydrocarbon chains of 4–36 carbons and can be saturated or unsaturated. Triglycerides or triacylglycerols are the simplest lipid developed from fatty acids and are composed of three fatty acids each in ester linkage with a single glycerol.
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Jain, A., Jain, R., Jain, S. (2020). Fat Characterization. In: Basic Techniques in Biochemistry, Microbiology and Molecular Biology. Springer Protocols Handbooks. Humana, New York, NY. https://doi.org/10.1007/978-1-4939-9861-6_61
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DOI: https://doi.org/10.1007/978-1-4939-9861-6_61
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Publisher Name: Humana, New York, NY
Print ISBN: 978-1-4939-9860-9
Online ISBN: 978-1-4939-9861-6
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