Art
J-GLOBAL ID：200902000087537708   Reference number：87A0086866

Influence of pH on available amino acid concentrations in fermented cornmeal.

発酵したコーンミール中の有効アミノ酸濃度に対するpHの影響
Author (2)：
NANSON N J

About NANSON N J

(Univ. Missouri-Columbia, MO, USA)

About Univ. Missouri-Columbia, MO, USA

, 
FIELDS M L

About FIELDS M L

(Univ. Missouri-Columbia, MO, USA)

About Univ. Missouri-Columbia, MO, USA


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 51  Issue： 5  Page： 1372,1377  Publication year： Sep. 1986 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 短報  Country of issue： United States (USA)  Language： ENGLISH (EN)
Thesaurus term：
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Keywords indexed to the article.
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corn meal

About corn meal

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
methionine

About methionine

,...
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JST classification (1)：
JST classification
Category name(code) classified by JST.
Flour products 
(FJ04030P)

About Flour products

Terms in the title (4)：
Terms in the title
Keywords automatically extracted from the title.
発酵

About 発酵

, 
コーンミール

About コーンミール

, 
有効アミノ酸

About 有効アミノ酸

, 
pH

About pH


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