文献
J-GLOBAL ID:201802270503018541
整理番号:18A0152953
超臨界二酸化炭素システムにおける脂肪酸均衡化油脂と完全水素化大豆油の酵素利用エステル交換脂肪の熱特性と結晶特性
Thermal and crystal characteristics of enzymatically interesterified fats of fatty acid-balanced oil and fully hydrogenated soybean oil in supercritical CO2 system
著者 (11件):
YU Dianyu
(Northeast Agricultural Univ., Harbin, CHN)
,
YU Dianyu
(Collaborative Innovation Food Safety and Nutrition Center, Wuxi, CHN)
,
QI Xiaofen
(Northeast Agricultural Univ., Harbin, CHN)
,
REN Yue
(Northeast Agricultural Univ., Harbin, CHN)
,
WANG Wenhua
(Northeast Agricultural Univ., Harbin, CHN)
,
SUN Lixue
(Northeast Agricultural Univ., Harbin, CHN)
,
XU Duoxian
(Northeast Agricultural Univ., Harbin, CHN)
,
ZHANG Huan
(Northeast Agricultural Univ., Harbin, CHN)
,
HU Lizhi
(Collaborative Innovation Food Safety and Nutrition Center, Wuxi, CHN)
,
JIANG Lianzhou
(Northeast Agricultural Univ., Harbin, CHN)
,
ELFALLEH Walid
(Univ. de Gabes, TUN)
資料名:
International Journal of Food Properties
(International Journal of Food Properties)
巻:
20
号:
9-12
ページ:
2675-2685
発行年:
2017年12月
JST資料番号:
W1141A
ISSN:
1094-2912
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)