Comparison of the antioxidant activities of 22 commonly used culinary herbs and spices on the lipid oxidation of pork meat
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概要
- 論文の詳細を見る
- 2002-10-01
著者
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Yoshida Masami
Department of Cardiology, Himeji Cardiovascular Center
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Tanabe Hisako
Department Of Life Culture Seitoku University
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TOMITA Nanae
Department of Life Culture, Seitoku University Junior College Section
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Tomita Nanae
Department Of Life Culture Seitoku University Junior College Section
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Yoshida Masami
Department Of Life Culture Seitoku University
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