文献
J-GLOBAL ID:201502269916737635
整理番号:15A0467516
次亜塩素酸ナトリウムで処理したヨーロッパヘダイ(Sparus aurata)およびヨーロッパカレイ(Pleuronectes platessa)切り身における3-クロロチロシンの生成
3-Chlorotyrosine formation in gilthead seabream (Sparus aurata) and European plaice (Pleuronectes platessa) fillets treated with sodium hypochlorite
著者 (4件):
BAO Loan Huynh Nguyen
(NutriFOODchem Unit, Dep. of Food Safety and Food Quality (Partner in Food2Know), Fac. of Bioscience Engineering ...)
,
DEVLIEGHERE Frank
(Lab. of Food Microbiology and Food Preservation, Dep. of Food Safety and Food Quality (Partner in Food2Know), Fac. ...)
,
VAN Hoeke Caroline
(NutriFOODchem Unit, Dep. of Food Safety and Food Quality (Partner in Food2Know), Fac. of Bioscience Engineering ...)
,
DE Meulenaer Bruno
(NutriFOODchem Unit, Dep. of Food Safety and Food Quality (Partner in Food2Know), Fac. of Bioscience Engineering ...)
資料名:
Food Research International
(Food Research International)
巻:
69
ページ:
164-169
発行年:
2015年03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)