文献
J-GLOBAL ID:201602261785252537
整理番号:16A0836566
発酵大豆蛋白質分離物の免疫活性,官能特性,物理化学的特性
Immunoreactivity, sensory and physicochemical properties of fermented soy protein isolate
著者 (5件):
Meinlschmidt Pia
(Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Str. 35, Freising, Germany)
,
Ueberham Elke
(Fraunhofer Institute for Cell Therapy and Immunology (IZI), Perlickstr. 1, Leipzig, Germany)
,
Lehmann Jorg
(Fraunhofer Institute for Cell Therapy and Immunology (IZI), Perlickstr. 1, Leipzig, Germany)
,
Schweiggert-Weisz Ute
(Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Str. 35, Freising, Germany)
,
Eisner P.
(Fraunhofer Institute for Process Engineering and Packaging (IVV), Giggenhauser Str. 35, Freising, Germany)
資料名:
Food Chemistry
(Food Chemistry)
巻:
205
ページ:
229-238
発行年:
2016年08月15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)