{"title":"大豆卵磷脂对维生素 A 和胡萝卜素的稳定和利用的影响 大豆卵磷脂是食品和饲料中脂肪、维生素 A 和胡萝卜素的稳定剂。","authors":"A SCHARF","doi":"","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":88486,"journal":{"name":"Food materials and equipment","volume":"7 6","pages":"8"},"PeriodicalIF":0.0000,"publicationDate":"1947-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"The effect of soybean lecithin on the stabilization and utilization of vitamin A and carotene soybean lecithin as a stabilizer of fat, vitamin A and carotene in foods and feeds.\",\"authors\":\"A SCHARF\",\"doi\":\"\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":88486,\"journal\":{\"name\":\"Food materials and equipment\",\"volume\":\"7 6\",\"pages\":\"8\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1947-06-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food materials and equipment\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food materials and equipment","FirstCategoryId":"1085","ListUrlMain":"","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The effect of soybean lecithin on the stabilization and utilization of vitamin A and carotene soybean lecithin as a stabilizer of fat, vitamin A and carotene in foods and feeds.