文献
J-GLOBAL ID:201702211303841354
整理番号:17A0446553
steppogeninの調製とアスコルビン酸,ビタミンE,ブチルヒドロキシトルエン水中油型マイクロエマルション:新鮮りんごジュースの特性化,安定性と褐変防止効果【Powered by NICT】
Preparation of steppogenin and ascorbic acid, vitamin E, butylated hydroxytoluene oil-in-water microemulsions: Characterization, stability, and antibrowning effects for fresh apple juice
著者 (7件):
Tao Jing
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People’s Republic of China)
,
Zhu Qin
(Key Lab of Medical Plant Genetic Improvement and Quality Control of Zhejiang Province, College of Life and Environmental Sciences, Hangzhou Normal University, Hangzhou 311121, Zhejiang Province, People’s Republic of China)
,
Qin Fang
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People’s Republic of China)
,
Wang Mingfu
(School of Biological Sciences, The University of Hong Kong, Hong Kong, China)
,
Chen Jie
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People’s Republic of China)
,
Chen Jie
(Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, Jiangsu, People’s Republic of China)
,
Zheng Zong-Ping
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu, People’s Republic of China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
224
ページ:
11-18
発行年:
2017年
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)