文献
J-GLOBAL ID:201702226064957829
整理番号:17A0404949
商品化されているとカメルーンの極北地域で消費される2ゴマ品種の一般組成,脂質酸化,脂肪酸プロフィール及びミネラル含量におよぼすボイルとばい焼の影響【Powered by NICT】
Effects of boiling and roasting on proximate composition, lipid oxidation, fatty acid profile and mineral content of two sesame varieties commercialized and consumed in Far-North Region of Cameroon
著者 (9件):
Tenyang Noeel
(University of Maroua, Faculty of Science, Department of Biological Sciences, P.O. Box 814, Maroua, Cameroon)
,
Tenyang Noeel
(University of Dschang, Faculty of Science, Department of Biochemistry, P.O. Box 67, Dschang, Cameroon)
,
Ponka Roger
(University of Maroua, The Higher Institute of The Sahel, Department of Agriculture, Livestock and By-Products, P.O. Box 46, Maroua, Cameroon)
,
Tiencheu Bernard
(University of Buea, Faculty of Science, Department of Biochemistry, P.O. Box 63 Buea, Buea, Cameroon)
,
Djikeng Fabrice T.
(University of Dschang, Faculty of Science, Department of Biochemistry, P.O. Box 67, Dschang, Cameroon)
,
Azmeera Thirupathi
(CSIR-Indian Institute of Chemical Technology, Centre for Lipid Research, Tarnaka, Hyderabad 500 007, India)
,
Karuna Mallampalli S.L.
(CSIR-Indian Institute of Chemical Technology, Centre for Lipid Research, Tarnaka, Hyderabad 500 007, India)
,
Prasad Rachapudi B.N.
(CSIR-Indian Institute of Chemical Technology, Centre for Lipid Research, Tarnaka, Hyderabad 500 007, India)
,
Womeni Hilaire M.
(University of Dschang, Faculty of Science, Department of Biochemistry, P.O. Box 67, Dschang, Cameroon)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
1308-1316
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
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)