{"title":"特刊:日本石油化学家学会第 61 届年会演讲选集。","authors":"Nagatoshi Nishiwaki","doi":"10.5650/jos.ess24502","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":16626,"journal":{"name":"Journal of oleo science","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Special Issue : Select Lectures at the 61<sup>st</sup> Annual Meeting of the Japan Oil Chemists' Society.\",\"authors\":\"Nagatoshi Nishiwaki\",\"doi\":\"10.5650/jos.ess24502\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":16626,\"journal\":{\"name\":\"Journal of oleo science\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of oleo science\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.5650/jos.ess24502\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of oleo science","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.5650/jos.ess24502","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
期刊介绍:
The J. Oleo Sci. publishes original researches of high quality on chemistry, biochemistry and science of fats and oils
such as related food products, detergents, natural products,
petroleum products, lipids and related proteins and sugars.
The Journal also encourages papers on chemistry and/or biochemistry as a major component combined with biological/
sensory/nutritional/toxicological evaluation related to agriculture and/or food.