Comparison of volatile compounds formed by autoxidation and photosensitized oxidation of cod liver oil in emulsion systems
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概要
- 論文の詳細を見る
- 2005-06-01
著者
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OHSHIMA Toshiaki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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USHIO Hideki
Department of Food Science and Technology, Tokyo University of Marine Science and Technology
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Ohshima Toshiaki
Department Of Food Science And Technology Tokyo University Of Fisheries
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Pan Xiang-qing
Department Of Food Science And Technology Tokyo University Of Marine Science And Technology
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Ushio Hideki
Department Of Food Science And Technology Tokyo University Of Fisheries
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Ohshima Toshiaki
Tokyo Univ. Marine Sci. And Technol. Tokyo Jpn
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