アラキドン酸の油脂調理食品への添加効果

Overview of attention for article published in Journal of Cookery Science of Japan, January 2015

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リノール酸，リノレン酸，ドコサヘキサエン酸，エイコサペンタエン酸，アラキドン酸（AA）の5種類の脂肪酸を35℃24時間酸化させ水で抽出し，それぞれ醤油希釈水に添加したところ，添加無しに比べて有意に醤油の味が強まったアラキドン酸の油脂調理食品への添加効果 https://t.co/LHKH65e3EM

28 Oct 2019

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