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ANTIOXIDANTS FOR EDIBLE OILS : THE BEHAVIOR OF EGG YOLK CEPHALINS IN THE AUTOXlDATION OF THE METHYL OLEATE FRACTION OF OLIVE OIL

机译：食用油的抗氧化剂：蛋黄色素在橄榄油甲酸酯馏分自动分解中的行为

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作者
浦上智子; 清原幸子; 亀山春; 田中裕子;
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年度 1962
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原文格式 PDF
正文语种 jpn
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1. One input-class and two input-class classifications for differentiating olive oil from other edible vegetable oils by use of the normal-phase liquid chromatography fingerprint of the methyl-transesterified fraction [J] . Jimenez-Carvelo Ana M., Perez-Castano Estefania, Gonzalez-Casado Antonio, Food Chemistry . 2017,第PTa2期

机译：通过使用甲基酯交换馏分的正相液相色谱指纹图谱将橄榄油与其他食用植物油区分开来的一种输入分类和两种输入分类
2. Filler effects of oil droplets on the rheology of heat-set emulsion gels prepared with egg yolk and egg yolk fractions [J] . M. Anton, M. Le Denmat, V. Beaumal, Colloids and Surfaces, B. Biointerfaces . 2001,第1a3期

机译：油滴对蛋黄和蛋黄馏分制备的热固性乳胶流变学的填充作用
3. Development and characterization of egg yolk and egg yolk fractions edible films [J] . Fuertes Sandra, Laca Amanda, Oulego Paula, Food Hydrocolloids . 2017,第SEPa期

机译：蛋黄及蛋黄馏分可食用薄膜的研制与表征
4. Fractionation of liquid egg yolk:Influence of chemical and structural characteristics of egg yolk granular and plasma fraction on the continuous centrifugal separation process [C] . Strixner Thomas, Michael Betz, Ulrich Kulozik International congress on engineering and food . 2011

机译：液体蛋黄的分馏：蛋黄粒状和血浆分数的化学和结构特征对连续离心分离过程的影响
5. Supplementation of laying hen feed with tocopherols and algal (Haematococcus pluvialis) astaxanthin for egg yolk nutrient enhancement and a novel use of egg yolk protein and lecithin in the formation of artificial oil bodies for stabilizing omega-3 oil. [D] . Walker, Laurie Ann. 2011

机译：补充蛋鸡饲料中的生育酚和藻类（虾生血球菌）虾青素以增强蛋黄营养，并将蛋黄蛋白和卵磷脂用于形成稳定omega-3油的人造油体中。
6. Phenolic Extracts from Wild Olive Leaves and Their Potential as Edible Oils Antioxidants [O] . Theodora-Ioanna Lafka, Andriana E. Lazou, Vassilia J. Sinanoglou, 2013

机译：野生橄榄叶中的酚类提取物及其作为食用油抗氧化剂的潜力
7. Antioxidants for Edible Oils(II) : The Composition of the Autooxidized Methyl Oleate Fraction of Olive Oil and the Antioxygenic Behavior of Cephalins and Their Hydrolysis Products [O] . 浦上智子, 山口喜美子, 藤原八恵子, 1963

机译：食用油抗氧化剂（II）：橄榄油自氧化甲醇油脂组分及头孢氨苄及其水解产物的抗氧化行为

ANTIOXIDANTS FOR EDIBLE OILS : THE BEHAVIOR OF EGG YOLK CEPHALINS IN THE AUTOXlDATION OF THE METHYL OLEATE FRACTION OF OLIVE OIL

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