文献
J-GLOBAL ID:201602262018106396
整理番号:16A1101142
超音波処理:チェリー(Prunus avium)の物理化学的特性,微生物特性,酸化防止特性に対する影響
Ultrasound treatment: effect on physicochemical, microbial and antioxidant properties of cherry (Prunus avium)
著者 (10件):
Muzaffar Sabeera
(Department of Food Science and Technology, University of Kashmir, Srinagar, India)
,
Ahmad Mudasir
(Department of Food Science and Technology, University of Kashmir, Srinagar, India)
,
Wani S. M.
(Department of Food Science and Technology, University of Kashmir, Srinagar, India)
,
Gani Adil
(Department of Food Science and Technology, University of Kashmir, Srinagar, India)
,
Baba Waqas N.
(Department of Food Science and Technology, University of Kashmir, Srinagar, India)
,
Shah Umar
(Department of Food Science and Technology, University of Kashmir, Srinagar, India)
,
Khan Asma Ashraf
(Department of Food Science and Technology, University of Kashmir, Srinagar, India)
,
Masoodi F. A.
(Department of Food Science and Technology, University of Kashmir, Srinagar, India)
,
Gani Asir
(Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hatyai, Songkhla, Thailand)
,
Wani Touseef Ahmed
(Department of Food Science and Technology, University of Kashmir, Srinagar, India)
資料名:
Journal of Food Science & Technology
(Journal of Food Science & Technology)
巻:
53
号:
6
ページ:
2752-2759
発行年:
2016年06月
JST資料番号:
E0090C
ISSN:
0022-1155
CODEN:
JFSTAB
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
ドイツ (DEU)
言語:
英語 (EN)