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High-temperature Stability of Refined Perilla Oil and Effects of Adding Some Food Components.

  • MARUYA N
  • SHIRASUGI-KATAOKA N
  • OKAMOTO Y
  • et al.
Nippon Eiyo Shokuryo Gakkaishi (1998) 51(6) 323-332
DOI: 10.4327/jsnfs.51.323
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MARUYA, N., SHIRASUGI-KATAOKA, N., OKAMOTO, Y., TANIGUCHI, T., HATTORI, M., NAKAO, Y., … HAYASAKI, H. (1998). High-temperature Stability of Refined Perilla Oil and Effects of Adding Some Food Components. Nippon Eiyo Shokuryo Gakkaishi, 51(6), 323–332. https://doi.org/10.4327/jsnfs.51.323

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