文献
J-GLOBAL ID:201702290304632627
整理番号:17A0472024
コラーゲン加水分解物の機能性と構造特性に及ぼす加水分解挙動とmicrofluidisationの影響【Powered by NICT】
Influence of hydrolysis behaviour and microfluidisation on the functionality and structural properties of collagen hydrolysates
著者 (6件):
Zhang Yehui
(Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
,
Zhang Yousheng
(Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
,
Liu Xueming
(Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
,
Huang Lihua
(Department of Food, Guangzhou City Polytechnic, Guangzhou 510405, China)
,
Chen Zhiyi
(Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
,
Cheng Jingrong
(Sericulture & Agri-food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
227
ページ:
211-218
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
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)