文献
J-GLOBAL ID:201702256600741343
整理番号:17A0365492
Bowman-Birkプロテアーゼ阻害剤とι-カラジーナンの2段階複雑な挙動:蛋白質濃度,イオン強度及び温度の影響【Powered by NICT】
Two-step complex behavior between Bowman-Birk protease inhibitor and ι-carrageenan: Effect of protein concentration, ionic strength and temperature
著者 (5件):
Li Xingfei
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People’s Republic of China)
,
Hua Yufei
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People’s Republic of China)
,
Chen Yeming
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People’s Republic of China)
,
Kong Xiangzhen
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People’s Republic of China)
,
Zhang Caimeng
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, People’s Republic of China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
62
ページ:
1-9
発行年:
2017年
JST資料番号:
E0877B
ISSN:
0268-005X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)