文献
J-GLOBAL ID:202202256116594777
整理番号:22A0462746
石油の収量,色,化学組成,抗酸化活性および酸化安定性に対する2つのグラフト化マツナット(Pinus koraiensis)の焙焼前処理の効果【JST・京大機械翻訳】
Effect of roasting pre-treatment of two grafted pine nuts (Pinus koraiensis) on yield, color, chemical compositions, antioxidant activity, and oxidative stability of the oil
著者 (5件):
An Jiayi
(Department of Food Science, School of Forestry, Northeast Forestry University, Harbin, People’s Republic of China)
,
Adelina Nadya Mara
(Department of Food Science, School of Forestry, Northeast Forestry University, Harbin, People’s Republic of China)
,
Zhang Ligang
(College of Food Science, Northeast Agricultural University, Harbin, People’s Republic of China)
,
Zhao Yuhong
(Department of Food Science, School of Forestry, Northeast Forestry University, Harbin, People’s Republic of China)
,
Zhao Yuhong
(Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province, Harbin, People’s Republic of China)
資料名:
Journal of Food Processing and Preservation
(Journal of Food Processing and Preservation)
巻:
46
号:
1
ページ:
e16145
発行年:
2022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)