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Stability of Hydroxy-α-Sanshool in Medium-Chain Triglyceride Oil and Corresponding Oil/Water Emulsions.
Mitani, Takahiko; Yawata, Yasuko; Yamamoto, Nami; Nishide, Mitsunori; Sakamoto, Hidefumi; Kayano, Shin-Ichi.
Afiliação
  • Mitani T; Center of Regional Revitalization, Research Center for Food and Agriculture, Wakayama University, Wakayama 640-8510, Japan.
  • Yawata Y; Center of Regional Revitalization, Research Center for Food and Agriculture, Wakayama University, Wakayama 640-8510, Japan.
  • Yamamoto N; Faculty of Education, Wakayama University, Wakayama 640-8510, Japan.
  • Nishide M; Division of Food and Nutrition, Wakayama Shin-Ai Women's Junior College, Wakayama 640-0341, Japan.
  • Sakamoto H; Faculty of Systems Engineering, Wakayama University, Wakayama 640-8510, Japan.
  • Kayano SI; Department of Nutrition, Faculty of Health Science, Kio University, Nara 635-0832, Japan.
Foods ; 12(19)2023 Sep 27.
Article em En | MEDLINE | ID: mdl-37835243
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Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Japão
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Japão