文献
J-GLOBAL ID:201702212008297484
整理番号:17A0405021
α-カゼインの消化性,抗酸化と抗高血圧活性に及ぼす高静水圧,紫外線C,および遠赤外処理の影響【Powered by NICT】
Effects of high hydrostatic pressure, ultraviolet light-C, and far-infrared treatments on the digestibility, antioxidant and antihypertensive activity of α-casein
著者 (7件):
Hu Guanlan
(SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China)
,
Zheng Yuanrong
(State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, China)
,
Liu Zhenmin
(State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, China)
,
Xiao Yang
(State Key Laboratory of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd, Shanghai 200436, China)
,
Deng Yun
(SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China)
,
Zhao Yanyun
(SJTU-Bor S. Luh Food Safety Center, Department of Food Science and Technology, Shanghai Jiao Tong University, 800 Dongchuang Road, Shanghai 200240, China)
,
Zhao Yanyun
(Department of Food Science & Technology, Oregon State University, Corvallis, OR 97331, USA)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
1860-1866
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)