Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter

• 資料種別: 記事
• タイトル: Improved frying stability of canola oil blended with palm olein and virgin olive oils as affected by bene kernel oil and its unsaponifiable matter
• 著者標目: Parvin Sharayei; Reza Farhoosh
• 出版年月日等: 2016-01-21
• 出版年（W3CDTF）: 2016-01-21
• タイトル（掲載誌）: European Journal of Lipid Science and Technology
• 巻号年月日等（掲載誌）: 118 10
• 掲載巻: 118
• 掲載号: 10
• 掲載ページ: 1495-1506
• 掲載年月日（W3CDTF）: 2016-01-21
• ISSN（掲載誌）: 14387697
• 出版事項（掲載誌）: Wiley
• 対象利用者: 一般
• DOI: 10.1002/ejlt.201400344
• 作成日（W3CDTF）: 2015-11-17
• 著作権情報: http://onlinelibrary.wiley.com/termsAndConditions#vor
• 関連情報（URI）: https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.201400344; https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.201400344; https://onlinelibrary.wiley.com/doi/full-xml/10.1002/ejlt.201400344
• 参照: Improvement in the Quality of Deteriorated Blended Oil by Calcium Silicate Treatment; https://cir.nii.ac.jp/crid/1390004951546737024
• 連携機関・データベース: 国立情報学研究所 : CiNii Research; https://cir.nii.ac.jp/
• 提供元機関・データベース: Crossref; https://www.crossref.org

• 要約等: <jats:sec><jats:label /><jats:p>Bene kernel oil and its unsaponifiable matter fraction, which have been known to be very effective natural sources of ...