Art
J-GLOBAL ID：200902193580031069   Reference number：93A0756230

In search of better methods to evaluate natural antioxidants and oxidative stability in food lipids.

天然酸化防止剤およびその食品リピドの酸化安定性を評価するためのより優れた方法の探索
Author (1)：
FRANKEL E N

About FRANKEL E N

(Univ. California, CA, USA)

About Univ. California, CA, USA


Material：
Trends in Food Science & Technology  (Trends Food Sci Technol)

About Trends in Food Science & Technology


Volume： 4  Issue： 7  Page： 220-225  Publication year： Jul. 1993 
JST Material Number： W0057A  ISSN： 0924-2244  Document type： Article
Article type： 解説  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
Thesaurus term：
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antioxidant

About antioxidant

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
AOM法

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,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Food additives 
(FJ10020H)

About Food additives

Terms in the title (6)：
Terms in the title
Keywords automatically extracted from the title.
天然酸化防止剤

About 天然酸化防止剤

, 
食品

About 食品

, 
リピド

About リピド

, 
酸化安定性

About 酸化安定性

, 
評価

About 評価

, 
探索

About 探索


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