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博士論文

Egg white hydrolysate inhibits oxidation in mayonnaise and a model system

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Egg white hydrolysate inhibits oxidation in mayonnaise and a model system

Material type
博士論文
Author
小林, 英明ほか
Publisher
Taylor & Francis
Publication date
2017-02-16
Material Format
Digital
Capacity, size, etc.
-
Name of awarding university/degree
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Detailed bibliographic record

Summary, etc.:

The flavor deterioration of mayonnaise is induced by iron, which is released from egg yolk phosvitin under acidic conditions and promotes lipid oxidat...

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  • Tokushima University Institutional Repository

    Digital
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Bibliographic Record

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Digital

Material Type
博士論文
Author/Editor
小林, 英明
ササハラ, リョウ
ヨダ, ショウイチ
コタケ ナラ, エイイチ
Author Heading
小林, 英明 コバヤシ, ヒデアキ
ササハラ, リョウ ササハラ, リョウ
ヨダ, ショウイチ ヨダ, ショウイチ
コタケ ナラ, エイイチ コタケ ナラ, エイイチ
Publication, Distribution, etc.
Publication Date
2017-02-16
Publication Date (W3CDTF)
2017-02-16
Alternative Title
卵白加水分解物はマヨネーズとそのモデル系の脂質酸化を抑制する
Antioxidant action of egg white hydrolysate
Periodical title
Bioscience, Biotechnology, and Biochemistry
No. or year of volume/issue
81 6