文献
J-GLOBAL ID:201602231179047528
整理番号:16A0625172
選択した食用豆類における抗酸化力とポリフェノール分布の発酵による変化
Fermentation alters antioxidant capacity and polyphenol distribution in selected edible legumes
著者 (6件):
Gan Ren-You
(School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China)
,
Shah Nagendra P.
(School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China)
,
Wang Ming-Fu
(School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China)
,
Lui Wing-Yee
(School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China)
,
Corke Harold
(School of Biological Sciences, The University of Hong Kong, Pokfulam Road, Hong Kong, China)
,
Corke Harold
(Glyn O. Phillips Hydrocolloid Research Centre, Hubei University of Technology, No.28, Nanli Road, Hong-shan District, Wuchang, Wuhan, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
51
号:
4
ページ:
875-884
発行年:
2016年04月
JST資料番号:
B0863A
ISSN:
0950-5423
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)