Changes of carotenoids in Atlantic salmon by heat cooking and the singlet oxygen quenching activities of the artificially produced carotenoids
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- 大澤 絢子
- 日本女子大学
書誌事項
- タイトル
- Changes of carotenoids in Atlantic salmon by heat cooking and the singlet oxygen quenching activities of the artificially produced carotenoids
- 著者
- Ayako Osawa, Kumiko Ito, Nami Fukuo, Takashi Maoka, Hideki Tsuruoka, Kazutoshi Shindo
収録刊行物
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- Journal of Food Processing & Technology
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Journal of Food Processing & Technology (in press)