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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

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

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浦上智子; 山口喜美子; 藤原八恵子; 高橋瞳;
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年度 1963
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原文格式 PDF
正文语种 jpn
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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. Hydroxytyrosyl Oleate: Improved Extraction Procedure from Olive Oil and By-Products, and In Vitro Antioxidant and Skin Regenerative Properties [J] . Cinzia Benincasa, Chiara La Torre, Pierluigi Plastina, Antioxidants . 2019,第7期

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3. Effect of storage on refined and husk olive oils composition: Stabilization by addition of natural antioxidants from Chemlali olive leaves [J] . Mohamed Bouaziz, Ines Fki, Hedya Jemai, Food Chemistry . 2008,第1期

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4. Olive oil by-products : From harmful waste to interesting carbonaceous materials : Hydrothermal conversion of olive oil by-products into carbon rich chars [C] . Ahmed Amine AZZAZ, Mejdi JEGUIRIM, Camélia GHIMBEU, International Renewable Energy Congress . 2019

机译：橄榄油副产物：从有害废物到有趣的碳质物质：橄榄油副产物的水热转化为富含碳的焦炭
5. Characterization of bioactive compounds in essential oils, fermented anchovy sauce, and edible plants, and, Induction of phytochemicals from edible plants using methyl jasmonate (MeJA) and chitosan. [D] . Kim, Hyun-Jin. 2005

机译：表征精油，发酵fer鱼酱和食用植物中的生物活性化合物，以及使用茉莉酸甲酯（MeJA）和壳聚糖诱导食用植物中的植物化学物质。
6. Hydroxytyrosyl Oleate: Improved Extraction Procedure from Olive Oil and By-Products and In Vitro Antioxidant and Skin Regenerative Properties [O] . Cinzia Benincasa, Chiara La Torre, Pierluigi Plastina, 2019

机译：油酸羟基酪醇酯：改进的橄榄油和副产物提取工艺具有体外抗氧化和皮肤再生特性
7. ANTIOXIDANTS FOR EDIBLE OILS : THE BEHAVIOR OF EGG YOLK CEPHALINS IN THE AUTOXlDATION OF THE METHYL OLEATE FRACTION OF OLIVE OIL [O] . 浦上智子, 清原幸子, 亀山春, 1962

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8. HIGH TEMPERATURE ANTIOXIDANTS FOR SYNTHETIC BASE OILS PART VII. EVALUATION OF ANTIOXIDANTS IN SYNTHETIC FLUIDS [R] . W. JAMES JR. COLE 1957

机译：用于合成基础油的高温抗氧化剂第VII部分。合成液中抗氧化剂的评价

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

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