Depression of pour points of vegetable oils by blending with diluents used for biodegradable lubricants
- 作者Svajus Asadauskas; Sevim Z. Erhan
- 卷第76卷
- 期第3期
- 印刷ISSN0003-021X
- 电子ISSN1558-9331
- 文件大小451.25KB
- 发表时间1999
- DOI10.1007/s11746-999-0237-6
- 页码313-316
Regional distribution of tocopherols and fatty acids within soybean seedsHiromi Yoshida; Sachiko Takagi; Hiroyuki Ienaga; Chiharu Tsuchiya · 1998
Roasting influences on molecular species of triacylglycerols in sesame seeds (Sesamum indicum)Hiromi Yoshida; Yuki Hirakawa; Sachiko Takagi · 2000
Microwave roasting and phospholipids in soybeans (Glycine max.L.) at different moisture contentsHiromi Yoshida; Sachiko Takagi; Goro Kajimoto; Maki Yamaguchi · 1997
Microwave roasting and positional distribution of fatty acids of phospholipids in soybeans (Glycine maxL.)Hiromi Yoshida; Sachiko Takagi · 1997
Roasting effects on fatty acid distributions of triacylglycerols and phospholipids in sesame (Sesamum indicum) seedsHiromi Yoshida; Sayaka Abe; Yuki Hirakawa; Sachiko Takagi · 2001
Molecular species of triacylglycerols in the seed coats of soybeans (glycine max L.) following microwave treatmentHiromi Yoshida; Sachiko Takagi; Yuki Hirakawa · 2000
Antioxidative effects of sesamol and tocopherols at various concentrations in oils during microwave heatingYoshida, Hiromi; Takagi, Sachiko · Journal of the Science of Food and Agriculture · 1999