文献
J-GLOBAL ID:201702233804344189
整理番号:17A0758693
~1H NMRとFTIRによりモニタした養殖スズキ切り身の酸化的安定性に及ぼすくん煙着香料と喫煙の影響【Powered by NICT】
Influence of smoking with smoke flavorings on the oxidative stability of farmed sea bass fillets monitored by 1H NMR and FTIR
著者 (4件):
Vidal Natalia P.
(Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad, Vitoria, Spain)
,
Manzanos Maria J.
(Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad, Vitoria, Spain)
,
Goicoechea Encarnacion
(Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad, Vitoria, Spain)
,
Guillen Maria D.
(Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad, Vitoria, Spain)
資料名:
European Journal of Lipid Science and Technology
(European Journal of Lipid Science and Technology)
巻:
119
号:
4
ページ:
ROMBUNNO.201600023
発行年:
2017年
JST資料番号:
B0531A
ISSN:
1438-7697
CODEN:
EJLST
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)