Antioxidant Effects of Egg Yolk on Linoleic Acid and Lard(Food & Nutrition)
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概要
- 論文の詳細を見る
- 社団法人日本農芸化学会の論文
- 1991-09-23
著者
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Yamamoto Yukiko
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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OMORI Miki
Department of Food and Nutrition, Faculty of Science of Living, Osaka City University
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MIYAMOTO Teijiro
Department of Food and Nutrition, Faculty of Science of Living, Osaka City University
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Omori Miki
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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Miyamoto Teijiro
Department Of Food And Nutrition Faculty Of Science Of Living Osaka City University
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Yamamoto Yukiko
Department Of Food And Nutrition Faculty Of Human Life Science Osaka City University
関連論文
- Improved Hypolipidemic Effects of Xanthan Gum-Galactomannan Mixtures in Rats
- Increased Antioxidative Activity of Ovalbumin by Heat Treating in an Emulsion of Linoleic Acid
- Enhancing Effect of β-Lactoglobulin on the Antioxidative Activity of α-Tocopherol in an Emulsion of Linoleic Acid
- Antioxidant Effects of Egg Yolk on Linoleic Acid and Lard(Food & Nutrition)
- Antioxidant Effect of Egg Yolk on Linoleate in Emulsions(Food & Nutrition)
- Antioxidative Activity of Egg Yolk Lipoproteins