Crystallization and melting properties studied by DSC and FTIR spectroscopy of goldenberry (Physalis peruviana) oil

被引：0
|
作者：
Embaby, Hassan Elsayed [1 ,2 ,3 ]
Miyakawa, Takuya [2 ]
Hachimura, Satoshi [3 ]
Muramatsu, Tomonari [2 ,3 ]
Nara, Masayuki [4 ]
Tanokura, Masaru [2 ,3 ]
机构：
[1] Department of Food Technology, Faculty of Agriculture, Suez Canal University, Ismailia,41522, Egypt
[2] Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo,113-8657, Japan
[3] Research Center for Food Safety, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo,113-8657, Japan
[4] Department of Chemistry, College of Liberal Arts and Sciences, Tokyo Medical and Dental University, Chiba,272-0827, Japan
来源：
Food Chemistry | 2022年 / 366卷
关键词：
All Open Access; Bronze;
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摘要：
30
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