文献
J-GLOBAL ID:201702289387180632
整理番号:17A1242617
(all-E)-リコペンの異性化に及ぼす食品と効果食用油脂を用いた加熱の中のリコペンのE/Z異性体比【Powered by NICT】
The E/Z isomer ratio of lycopene in foods and effect of heating with edible oils and fats on isomerization of (all-E)-lycopene
著者 (8件):
Honda Masaki
(Graduate School of Bioagricultural Sciences, Nagoya University, Furo-cho, Chikusa-ku, Nagoya, Japan)
,
Murakami Kazuya
(Department of Chemical Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya, Japan)
,
Watanabe Yo
(Department of Chemical Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya, Japan)
,
Higashiura Takuma
(Innovation Division, Kagome Company Limited, Nishitomiyama, Nasushiobara, Japan)
,
Fukaya Tetsuya
(Innovation Division, Kagome Company Limited, Nishitomiyama, Nasushiobara, Japan)
,
Wahyudiono
(Department of Chemical Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya, Japan)
,
Kanda Hideki
(Department of Chemical Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya, Japan)
,
Goto Motonobu
(Department of Chemical Engineering, Nagoya University, Furo-cho, Chikusa-ku, Nagoya, Japan)
資料名:
European Journal of Lipid Science and Technology
(European Journal of Lipid Science and Technology)
巻:
119
号:
8
ページ:
null
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)