文献
J-GLOBAL ID:201702260777877243
整理番号:17A1487311
粗及び精製植物油中の親および酸素化多環芳香族炭化水素に及ぼす貯蔵時間と温度の影響【Powered by NICT】
Effect of storage time and temperature on parent and oxygenated polycyclic aromatic hydrocarbons in crude and refined vegetable oils
著者 (7件):
Zhao Xue
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China)
,
Zhao Xue
(Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China)
,
Gong Guangyi
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China)
,
Gong Guangyi
(Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China)
,
Wu Shimin
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China)
,
Wu Shimin
(Bor S. Luh Food Safety Research Center, Shanghai Jiao Tong University, Dongchuan Road 800, Shanghai 200240, China)
,
Wu Shimin
(Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, Dongchuan Road 800, Shanghai 200240, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
239
ページ:
781-788
発行年:
2018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)