文献
J-GLOBAL ID:201202223273519935
整理番号:12A1352558
くず米蛋白質加水分解物による食品乳濁液の酸化安定性の向上
Enhancing the oxidative stability of food emulsions with rice dreg protein hydrolysate
著者 (11件):
ZHAO Qiang
(State Key Lab. of Food Sci. and Technol., Nanchang Univ., Jiangxi 330047, CHN)
,
SELOMULYA Cordelia
(Dep. of Chemical Engineering, Monash Univ., Clayton, Victoria 3800, AUS)
,
WANG Shenqi
(State Key Lab. of Food Sci. and Technol., Nanchang Univ., Jiangxi 330047, CHN)
,
XIONG Hua
(State Key Lab. of Food Sci. and Technol., Nanchang Univ., Jiangxi 330047, CHN)
,
CHEN Xiao Dong
(Dep. of Chemical Engineering, Monash Univ., Clayton, Victoria 3800, AUS)
,
CHEN Xiao Dong
(Dep. of Chemical & Biochemical Engineering, Xiamen Univ., Fujian 361005, CHN)
,
LI Wei
(State Key Lab. of Food Sci. and Technol., Nanchang Univ., Jiangxi 330047, CHN)
,
PENG Hailong
(State Key Lab. of Food Sci. and Technol., Nanchang Univ., Jiangxi 330047, CHN)
,
XIE Jianhua
(State Key Lab. of Food Sci. and Technol., Nanchang Univ., Jiangxi 330047, CHN)
,
SUN Wenjing
(Parchn Sodium Isovitamin C Co., Ltd., Dexing, Jiangxi 334221, CHN)
,
ZHOU Qiang
(Parchn Sodium Isovitamin C Co., Ltd., Dexing, Jiangxi 334221, CHN)
資料名:
Food Research International
(Food Research International)
巻:
48
号:
2
ページ:
876-884
発行年:
2012年10月
JST資料番号:
D0633A
ISSN:
0963-9969
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)