High-temperature Stability of Refined Perilla Oil and Effects of Adding Some Food Components.-Reference-Cited by-同舟云学术

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High-temperature Stability of Refined Perilla Oil and Effects of Adding Some Food Components.

Published:1998 Issue:6 Volume:51 Page:323-332
ISSN:1883-2849
Container-title:Nippon Eiyo Shokuryo Gakkaishi
language:ja
Short-container-title:JJSNFS

Author:

MARUYA Nobuko,SHIRASUGI-KATAOKA Naoko,OKAMOTO Yuko,TANIGUCHI Tomoko,HATTORI Miho,NAKAO Yuriko,TSUKUDA Takako,HAYASAKI Hana

Publisher

Japanese Society of Nutrition and Food Science

Subject

General Materials Science

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Herbal Leaves Can Suppress Oxidation of Perilla Oil;Journal of Nutritional Science and Vitaminology;2023-10-31

2. α-リノレン酸高含有植物油は炒め調理に使用できるのか？;Nippon Shokuhin Kagaku Kogaku Kaishi;2023-10-15

3. Characterization of Glycolipids in the Strain <i>Chlorella</i> <i>pyrenoidosa</i>;Journal of Nutritional Science and Vitaminology;2022-08-31

4. Radical Scavenging Properties of Roasted Egoma (Perilla frutescens var. frutescens) Oils and Identification of Their Characteristic Scavengers;Journal of Nutritional Science and Vitaminology;2018-12-31

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