文献
J-GLOBAL ID:201302272391109634
整理番号:13A0415232
リゾチームとプロシアニジンとの相互作用:マルチレベル構造特性及び炭水化物の影響
Interaction between lysozyme and procyanidin: Multilevel structural nature and effect of carbohydrates
著者 (7件):
LIANG Miao
(State Key Lab. of Chemical Engineering, Tianjin Key Lab. of Membrane Sci. and Desalination Technol., School of ...)
,
LIU Rui
(State Key Lab. of Chemical Engineering, Tianjin Key Lab. of Membrane Sci. and Desalination Technol., School of ...)
,
QI Wei
(State Key Lab. of Chemical Engineering, Tianjin Key Lab. of Membrane Sci. and Desalination Technol., School of ...)
,
SU Rongxin
(State Key Lab. of Chemical Engineering, Tianjin Key Lab. of Membrane Sci. and Desalination Technol., School of ...)
,
YU Yanjun
(State Key Lab. of Chemical Engineering, Tianjin Key Lab. of Membrane Sci. and Desalination Technol., School of ...)
,
WANG Libing
(Hunan Entry-Exit Inspection and Quarantine Bureau, Changsha 410001, CHN)
,
HE Zhimin
(State Key Lab. of Chemical Engineering, Tianjin Key Lab. of Membrane Sci. and Desalination Technol., School of ...)
資料名:
Food Chemistry
(Food Chemistry)
巻:
138
号:
2-3
ページ:
1596-1603
発行年:
2013年06月01日
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)