文献
J-GLOBAL ID:201802281906788089
整理番号:18A0510540
レシチン安定水中油型乳濁液の脂質酸化に及ぼす塩の酸化促進活性【Powered by NICT】
The prooxidant activity of salts on the lipid oxidation of lecithin-stabilized oil-in-water emulsions
著者 (5件):
Cui Leqi
(School of Food Equipment and Engineering Science, Xi’an Jiaotong University, Xi’an 710049, China)
,
Fan Jing
(Xi’an Center for Disease Control and Prevention, Xi’an 710054, China)
,
Sun Yifei
(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi’an, Shaanxi 710021, China)
,
Zhu Zhenbao
(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi’an, Shaanxi 710021, China)
,
Yi Jianhua
(School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xuefu Road, Xi’an, Shaanxi 710021, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
252
ページ:
28-32
発行年:
2018年
JST資料番号:
H0766A
ISSN:
0308-8146
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)