油脂含量が違う市販カレールーを用いたカレーライスの調理過程における水溶性および脂溶性環境下でのラジカル捕捉活性の変化
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- Material Type
- 記事
- Author/Editor
- 北尾 悟長谷川 朋子中村 友美 他
- Alternative Title
- Change in radical-scavenging activity while cooking curry and rice using commercial roux of different oil and fat contents in a water- and lipo-soluble environment
- Periodical title
- 日本食生活学会誌 = Journal for the integrated study of dietary habits / 日本食生活学会 編
- No. or year of volume/issue
- 22(2) 2011
- Volume
- 22
- Issue
- 2
- Pages
- 129～137