著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
L. Ambrosone and M. Mosca and A. Ceglie,Impact of edible surfactants on the oxidation of olive oil in water-in-oil emulsions,Food Hydrocolloids,0268-005X,Elsevier BV,2007-10,21,7,1163-1171,https://cir.nii.ac.jp/crid/1363951795392397440,https://doi.org/10.1016/j.foodhyd.2006.09.003