文献
J-GLOBAL ID:201502255207359324
整理番号:15A0419280
ホエー蛋白質マイクロビーズへのトリプトファン,リボフラビンおよびペプチドの固定化およびその放出速度
Kinetics of immobilisation and release of tryptophan, riboflavin and peptides from whey protein microbeads
著者 (5件):
O’NEILL Graham J.
(Food for Health Ireland, UCD Inst. of Food and Health, Univ. Coll. Dublin, Belfield, Dublin 4, Ireland)
,
EGAN Thelma
(Food for Health Ireland, UCD Inst. of Food and Health, Univ. Coll. Dublin, Belfield, Dublin 4, Ireland)
,
JACQUIER Jean Christophe
(Food for Health Ireland, UCD Inst. of Food and Health, Univ. Coll. Dublin, Belfield, Dublin 4, Ireland)
,
O’SULLIVAN Michael
(Food for Health Ireland, UCD Inst. of Food and Health, Univ. Coll. Dublin, Belfield, Dublin 4, Ireland)
,
DOLORES O’Riordan E.
(Food for Health Ireland, UCD Inst. of Food and Health, Univ. Coll. Dublin, Belfield, Dublin 4, Ireland)
資料名:
Food Chemistry
(Food Chemistry)
巻:
180
ページ:
150-155
発行年:
2015年08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)