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J-GLOBAL ID:200902296850506548   Reference number:05A0030673

共役リノール酸に関する研究動向:牛乳・乳製品

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Volume: 52  Issue:Page: 17-31  Publication year: Mar. 30, 2003 
JST Material Number: F0966A  ISSN: 1343-0289  CODEN: MISAFD  Document type: Article
Article type: 文献レビュー  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Dairy products in general  ,  Biochemistry of lipids in general 
Reference (78):
  • 1) D. Li and A. J. Sinclair: Macronutrient innovations: The role of fats and sterols in human health. Asia Pacific J. Clin. Nutr., 11, S155-S162 (2002).
  • 2) M. W. Pariza, S. H. Ashoor, F. S. Chu and D. B. Lund: Effects of temperature time on mutagen formation in pan-fried hamburger. Cancer Lett., 5, 63-69 (1979).
  • 3) Y. L. Ha, N. K. Grimm and M. W. Pariza: Anticarcinogens from fried ground beef: heat-altered derivatives of linoleic acid. Carcinogenesis, 8, 1881-1887 (1987).
  • 4) C. Ip, J. A. Scimeca and H. Thomson: Effect of time and duration of dietary conjugated linoleic acid on mammary cancer prevention. Nutr. Cancer, 24, 241-247 (1995).
  • 5) S. F. Chin, W. Liu, J. M. Storkson, Y. L. Ha and M. W. Pariza: Dietary sources of conjugated dienoic acid isomers of linoleic acid, a newly recognized class of anticarcinogens., J. Food. Comp. Anal., 5, 185-197 (1992).
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