研究業績
J. Food Compos. Anal.
Oil polyunsaturated fatty acid composition but not tocopherol levels determine oxylipin formation in plant and algae oils during pan-frying
著者
Kusumoto, I., Hennebelle, M., Crawford, L. M., Wang, S. C., Taha, A. Y.
カテゴリ
学術論文