文献
J-GLOBAL ID:201702283976341527
整理番号:17A1490917
異なる系におけるリパーゼ触媒イワシ油グリセロリシスを改善するための基板乳化プロセス反応生成物の脂質酸化の評価【Powered by NICT】
Substrates emulsification process to improve lipase-catalyzed sardine oil glycerolysis in different systems. Evaluation of lipid oxidation of the reaction products
著者 (4件):
Solaesa Angela Garcia
(Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001 Burgos, Spain)
,
Sanz Maria Teresa
(Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001 Burgos, Spain)
,
Melgosa Rodrigo
(Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001 Burgos, Spain)
,
Beltran Sagrario
(Department of Biotechnology and Food Science (Chemical Engineering Section), University of Burgos, 09001 Burgos, Spain)
資料名:
Food Research International
(Food Research International)
巻:
100
号:
P1
ページ:
572-578
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)