インクジェットノズルを用いた不飽和脂肪酸含有粒子の複合化技術の開発
Author:
Affiliation:
1. Graduate School of Science and Engineering, Doshisha University
Publisher
The Society of Powder Technology, Japan
Subject
Filtration and Separation,Fluid Flow and Transfer Processes,Process Chemistry and Technology,Catalysis
Link
https://www.jstage.jst.go.jp/article/sptj/60/6/60_60.333/_pdf
Reference24 articles.
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3. [3] J. Alamed, W. Chaiyasit, D. J. McClements, E. A. Decker, Relationship between free radical scavenging and antioxidant activity in foods, J. Agric. Food Chem. 57 (2009) 2969–2976.
4. [4] N. Tena, D. L. Garcia-Gonzalez, R. Aparicio, Evaluation of virgin olive oil thermal deterioration by fluorescence spectroscopy, J. Agric. Food Chem. 57 (2009) 10505–10511.
5. [5] H. Majeed, Y. Y. Bian, B. Alia, A. Jamil, U. Majeed, Q. F. Khan, K. J. Iqbal, C. F. Shoemaker, Z. Fang, Essential oil encapsulations: uses, procedures, and trends, RSC Adv. 5 (2015) 58449–58463.
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