CHEMICAL ASPECTS OF THE ANTIOXIDATIVE ACTIVITY OF ROASTED SESAME SEED OIL, AND THE EFFECT OF USING THE OIL FOR FRYING

被引：109

作者：

FUKUDA, Y ^{[1
]}

NAGATA, M ^{[1
]}

OSAWA, T ^{[1
]}

NAMIKI, M ^{[1
]}

机构：

[1] NAGOYA UNIV,DEPT FOOD SCI & TECHNOL,CHIKUSA KU,NAGOYA,AICHI 464,JAPAN

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1986年 / 50卷 / 04期

关键词：

D O I：

10.1080/00021369.1986.10867500

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：857 / 862

页数：6

共 13 条

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[5] FUKUDA Y, 1982, NIPPON SHOKUHIN KOGY, V28, P461
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[8] KUMAZAWA T, 1958, YUKAGAKU, V7, P156
[9] KURECHI T, 1981, CHEM PHARM BULL, V29, P2351
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