文献
J-GLOBAL ID:201802228091231281
整理番号:18A0752377
いくつかのナツメヤシ種子及び油の物理化学的性質,脂肪酸組成,トコフェロール含量及びフェノール化合物に及ぼすナツメヤシ品種の影響【JST・京大機械翻訳】
Effect of date varieties on physico-chemical properties, fatty acid composition, tocopherol contents, and phenolic compounds of some date seed and oils
著者 (6件):
Al Juhaimi Fahad
(Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia)
,
OEzcan Mehmet Musa
(Department of Food Engineering, Faculty of Agricultural, Selcuk University, Konya, 42079, Turkey)
,
Adiamo Oladipupu Q.
(Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia)
,
Alsawmahi Omer N.
(Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia)
,
Ghafoor Kashif
(Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia)
,
Babiker Elfadil E.
(Department of Food Science & Nutrition, College of Food and Agricultural Sciences, King Saud University, Riyadh, Saudi Arabia)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
42
号:
4
ページ:
e13584
発行年:
2018年
JST資料番号:
H0774A
ISSN:
0145-8892
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)