文献
J-GLOBAL ID:201702211216934044
整理番号:17A0749606
粉末オオムギ新芽:組成,機能性及びポリフェノール消化性【Powered by NICT】
Powdered barley sprouts: composition, functionality and polyphenol digestibility
著者 (6件):
Aborus Naji Elhadi
(Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, 21 000, Serbia)
,
Canadanovic-Brunet Jasna
(Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, 21 000, Serbia)
,
Cetkovic Gordana
(Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, 21 000, Serbia)
,
Saponjac Vesna Tumbas
(Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, 21 000, Serbia)
,
Vulic Jelena
(Faculty of Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, 21 000, Serbia)
,
Ilic Nebojsa
(Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, Novi Sad, 21 000, Serbia)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
52
号:
1
ページ:
231-238
発行年:
2017年
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)