文献
J-GLOBAL ID:202002259356305395
整理番号:20A2157300
加熱中の亜麻仁油中のα-リノレン酸と極性成分のtrans異性体間の相関【JST・京大機械翻訳】
Correlations between trans isomers of α-linolenic acid and polar components in linseed oil during heating
著者 (6件):
Shao Linya
(International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Song Huiyu
(International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Li Xu
(International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Huang Jianhua
(International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Jin Qingzhe
(International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Wang Xingguo
(International Joint Research Laboratory for Lipid Nutrition and Safety, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
55
号:
10
ページ:
3297-3305
発行年:
2020年
JST資料番号:
B0863A
ISSN:
0950-5423
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)