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Volumn 674, Issue , 1997, Pages 218-239

Evaluation Method for Lipid Oxidation by Nuclear Magnetic Resonance

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EID: 0345880045     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-1997-0674.ch019     Document Type: Article
Times cited : (8)

References (51)
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    • 84986860177 scopus 로고
    • Browning of salted sun-dried fish
    • Smith, G.; Hole, M. Browning of salted sun-dried fish. J. Sci. Food. Agric. 1991, 57, 291-301.
    • (1991) J. Sci. Food. Agric. , vol.57 , pp. 291-301
    • Smith, G.1    Hole, M.2
  • 10
    • 0002902285 scopus 로고
    • Lipid Oxidation in Food; St. Angelo, A.J., Ed.; American Chemical Society: Washington, DC
    • Flick, Jr., G.J.; Hong, G.-P.; Knobl, G.M. In Lipid Oxidation in Food; St. Angelo, A.J., Ed.; ACS Symposium Series 500; American Chemical Society: Washington, DC, 1992, pp 183-207.
    • (1992) ACS Symposium Series , vol.500 , pp. 183-207
    • Flick G.J., Jr.1    Hong, G.-P.2    Knobl, G.M.3
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    • 1642334153 scopus 로고
    • Lipid Oxidation in Food; St. Angelo, A.J., Ed.; American Chemical Society: Washington, DC
    • Ackman, R.G.; Gunnlaugsdottir, H. In Lipid Oxidation in Food; St. Angelo, A.J., Ed.; ACS Symposium Series 500; American Chemical Society: Washington, DC, 1992, pp 208-230.
    • (1992) ACS Symposium Series , vol.500 , pp. 208-230
    • Ackman, R.G.1    Gunnlaugsdottir, H.2
  • 17


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.