Art

J-GLOBAL ID：201702281438839028   Reference number：17A0169494

Study on fermented by Neurospora crassa to improve structural style of soybean meal nutrition

の発酵による豆粕の栄養構造の改善に関する研究【JST・京大機械翻訳】

Author (6)： Ren Zhiqing (State Key Lab of Food Science and Technology,Nanchang University) ,  Deng Zeyuan (State Key Lab of Food Science and Technology,Nanchang University) ,  Song Liwen (State Key Lab of Food Science and Technology,Nanchang University) ,  Yang Jianyuan (State Key Lab of Food Science and Technology,Nanchang University) ,  Liu Rong (State Key Lab of Food Science and Technology,Nanchang University) ,  Fan Yawei (State Key Lab of Food Science and Technology,Nanchang University)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 12  Page： 222-225,249  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： The objective of this study wa...

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Thesaurus term： fermentation process ,  trypsin ,  cellulase ,  *fermentation ,  carotenoid ,  antinutritional factor ,  soybean cake ,  alditol ,  inositol phosphate
Semi thesaurus term： 阻害活性 ,  可溶性糖 ,  粗脂肪 ,  粗蛋白質 ,  栄養成分 , 【Automatic Indexing@JST】

Author keywords (4)： Neurospora crassa ,  soybean meal ,  nutritional components ,  anti-nutritional factors

JST classification (2)： Vegetables and processed vegetable products  (FJ11020O) ,  Food chemistry,nutritional value  (FJ01020J)

Substance index (1)： Phytic acid

Terms in the title (3)： 発酵 ,  栄養構造 ,  研究