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Volumn 675, Issue 1, 1996, Pages 1-8

Assessments on the digestibility of oxidized compounds from [1-14C]linoleic acid using a combination of chromatographic techniques

Author keywords

Fatty acids; Linoleic acid; Lipids

Indexed keywords

CARBON 14; LINOLEIC ACID;

EID: 0030070166     PISSN: 15726495     EISSN: None     Source Type: Journal    
DOI: 10.1016/0378-4347(95)00351-7     Document Type: Article
Times cited : (13)

References (38)
  • 24
    • 0009291177 scopus 로고
    • D.B. Min and T.H. Smouse (Editors), American Oil Chemists' Society, Champaign, IL, Ch. 2
    • W.W. Nawar, in D.B. Min and T.H. Smouse (Editors), Flavor Chemistry of Fats and Oils, American Oil Chemists' Society, Champaign, IL, 1985, Ch. 2, p. 39.
    • (1985) Flavor Chemistry of Fats and Oils , pp. 39
    • Nawar, W.W.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.