文献
J-GLOBAL ID:201702238715117606
整理番号:17A0659419
α-トコフェロールの栄養標準を越えたレベルはn-3長鎖脂肪酸強化皮下脂肪および冷凍ロインのではなく,ドライ発酵ソーセージの酸化安定性を維持する【Powered by NICT】
Supra-nutritional levels of α-tocopherol maintain the oxidative stability of n-3 long-chain fatty acid enriched subcutaneous fat and frozen loin, but not of dry fermented sausage
著者 (5件):
Vossen Els
(Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium)
,
Claeys Erik
(Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium)
,
Raes Katleen
(Laboratory for Food Microbiology and Biotechnology, Department of Industrial Biological Sciences, Faculty of Bioscience Engineering, Ghent University - Campus Kortrijk, Graaf Karel de Goedelaan 5, 8500, Kortrijk, Belgium)
,
van Mullem Danny
(Lambers-Seghers Company, Oeverstraat 7, 9200, Baasrode, Belgium)
,
De Smet Stefaan
(Laboratory of Animal Nutrition and Animal Product Quality, Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Proefhoevestraat 10, 9090, Melle, Belgium)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
96
号:
13
ページ:
4523-4530
発行年:
2016年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
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)