文献
J-GLOBAL ID:201802241760799422
整理番号:18A0512329
中国フライパンyoutiaoにおける親と酸素化多環芳香族炭化水素の阻害に及ぼす天然酸化防止剤の影響【Powered by NICT】
Effect of natural antioxidants on inhibition of parent and oxygenated polycyclic aromatic hydrocarbons in Chinese fried bread youtiao
著者 (7件):
Gong Guangyi
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China)
,
Gong Guangyi
(Bor S. Luh Food Safety Research Centre, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China)
,
Zhao Xue
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China)
,
Zhao Xue
(Bor S. Luh Food Safety Research Centre, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China)
,
Wu Shimin
(Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China)
,
Wu Shimin
(Bor S. Luh Food Safety Research Centre, Shanghai Jiao Tong University, 800 Dongchuan Road, Shanghai 200240, China)
,
Wu Shimin
(Key Laboratory of Urban Agriculture (South), Ministry of Agriculture, 800 Dongchuan Road, Shanghai 200240, China)
資料名:
Food Control
(Food Control)
巻:
87
ページ:
117-125
発行年:
2018年
JST資料番号:
W0246A
ISSN:
0956-7135
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)