文献
J-GLOBAL ID:201702211988599395
整理番号:17A0410504
非酸化および酸化ひまわり油のin vitro消化中に起こる加水分解,酸化および他の反応の~1H NMRおよびSPME-GC/MS研究ヒドロキシoctadecadienoatesの形成【Powered by NICT】
1H NMR and SPME-GC/MS study of hydrolysis, oxidation and other reactions occurring during in vitro digestion of non-oxidized and oxidized sunflower oil. Formation of hydroxy-octadecadienoates
著者 (4件):
Nieva-Echevarria Barbara
(Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU). Paseo de la Universidad N°7, 01006 Vitoria, Spain)
,
Goicoechea Encarnacion
(Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU). Paseo de la Universidad N°7, 01006 Vitoria, Spain)
,
Manzanos Maria J.
(Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU). Paseo de la Universidad N°7, 01006 Vitoria, Spain)
,
Guillen Maria D.
(Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU). Paseo de la Universidad N°7, 01006 Vitoria, Spain)
資料名:
Food Research International
(Food Research International)
巻:
91
ページ:
171-182
発行年:
2017年
JST資料番号:
D0633A
ISSN:
0963-9969
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)