Inhibitory Effect of Dihydrosphingosine with α-Tocopherol on Volatile Formation during the Autoxidation of Polyunsaturated Triacylglycerols
Author:
Affiliation:
1. Faculty of Fisheries Sciences, Hokkaido University
2. Milk Science Research Institute, Megmilk Snow Brand Co. Ltd.
Publisher
Japan Oil Chemists' Society
Subject
General Chemical Engineering,General Medicine,General Chemistry
Link
https://www.jstage.jst.go.jp/article/jos/65/9/65_ess16071/_pdf
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