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Phosphatidic acids and phosphatidylinositols have been isolated from the lipids of barley, oats and rye. The fatty‐acid composition of the fractions has been studied by gas‐liquid chromatography, and analyses obtained are compared with those for corresponding cereal oils as extracted by normal methods. A serine‐containing phospholipid with properties similar to those of the phosphatidic acids has been found in cereal lipids, but its precise composition has not yet been determined.
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Aylward et al. (1962) studied this question.
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