Suppression of Lipid Oxidation by Its Interaction with a Food Polymer

• Adachi Shuji

  Division of Food Science and Biotechnology, Graduate School of Agriculture, Kyoto University

• Matsumura Yasuki

  Division of Agronomy and Horticultural Science, Graduate School of Agriculture, Kyoto University

Bibliographic Information

Other Title

• 脂質と食品高分子の相互作用と酸化抑制
• シシツ ト ショクヒン コウブンシ ノ ソウゴ サヨウ ト サンカ ヨクセイ

Journal

• Nippon Shokuhin Kagaku Kogaku Kaishi

  Nippon Shokuhin Kagaku Kogaku Kaishi 51 (5), 221-228, 2004

  Japanese Society for Food Science and Technology

Keywords

• Food Science

Details

• CRID: 1390282681385294208
• NII Article ID: 10012935118
• NII Book ID: AN10467499
• DOI: 10.3136/nskkk.51.221
• ISSN: 18816681
• ISSN: 1341027X
• NDL BIB ID: 6956068
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6956068
• Text Lang: ja
• Data Source:
  • JaLC
  • NDL
  • Crossref
  • CiNii Articles