2.Effect of chloride on the formation of 3-monochloro-1, 2-propanediol fatty acid diesters and glycidol fatty acid esters in fish, meats and acylglycerols during heating.
2.Effect of chloride on the formation of 3-monochloro-1, 2-propanediol fatty acid diesters and glycidol fatty acid esters in fish, meats and acylglycerols during heating.
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2.加热过程中氯化物对鱼、肉和酰基甘油中3-一氯-1,2-丙二醇脂肪酸二酯和缩水甘油脂肪酸酯形成的影响。
DOI：
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发表时间：
2019
期刊：
影响因子：
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通讯作者：
Shuichi Masuda
中科院分区：
文献类型：
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作者：
Ryo Inagaki;Fumika Ito;Yuko Shimamura;Shuichi Masuda
