Graduate School of Agricultural Science, Tohoku University
Laboratory of Food Function Analysis
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Graduate School of Agricultural Science, Tohoku University
Laboratory of Food Function Analysis

Publication

  • Publication
  • Oil polyunsaturated fatty acid composition but not tocopherol levels determine oxylipin formation in plant and algae oils during pan-frying
J. Food Compos. Anal.
Oil polyunsaturated fatty acid composition but not tocopherol levels determine oxylipin formation in plant and algae oils during pan-frying

Author

Kusumoto, I., Hennebelle, M., Crawford, L. M., Wang, S. C., Taha, A. Y.

Category

Publications