文献
J-GLOBAL ID:201202267864942176
整理番号:12A1530079
ダッタンソバの製粉画分のフェノール類と酸化防止活性の比較
Comparison of milling fractions of tartary buckwheat for their phenolics and antioxidant properties
著者 (7件):
GUO Xu-dan
(Coll. of Food Sci. and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, CHN)
,
WU Chun-sen
(Coll. of Food Sci. and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, CHN)
,
MA Yu-jie
(Coll. of Food Sci. and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, CHN)
,
PARRY John
(Agricultural Res. Station, Virginia State Univ., Petersburg, VA 23806, USA)
,
XU Yuan-yuan
(Coll. of Food Sci. and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, CHN)
,
LIU Hang
(Coll. of Food Sci. and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, CHN)
,
WANG Min
(Coll. of Food Sci. and Engineering, Northwest A & F Univ., YangLing, Shaanxi 712100, CHN)
資料名:
Food Research International
(Food Research International)
巻:
49
号:
1
ページ:
53-59
発行年:
2012年11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)