文献
J-GLOBAL ID:201702213335038447
整理番号:17A0372873
調理されたシーバスの切り身のin vitro消化中の代謝物放出と蛋白質加水分解~1H NMRによる研究【Powered by NICT】
Metabolite release and protein hydrolysis during the in vitro digestion of cooked sea bass fillets. A study by 1H NMR
著者 (9件):
Vidal Natalia P.
(Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain)
,
Picone Gianfranco
(Department of Agricultural and Food Science DISTAL, University of Bologna, Piazza G. Goidanich 60, 47521 Cesena, FC, Italy)
,
Goicoechea Encarnacion
(Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain)
,
Laghi Luca
(Department of Agricultural and Food Science DISTAL, University of Bologna, Piazza G. Goidanich 60, 47521 Cesena, FC, Italy)
,
Manzanos Maria J.
(Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain)
,
Danesi Francesca
(Department of Agricultural and Food Science DISTAL, University of Bologna, Piazza G. Goidanich 60, 47521 Cesena, FC, Italy)
,
Bordoni Alessandra
(Department of Agricultural and Food Science DISTAL, University of Bologna, Piazza G. Goidanich 60, 47521 Cesena, FC, Italy)
,
Capozzi Francesco
(Department of Agricultural and Food Science DISTAL, University of Bologna, Piazza G. Goidanich 60, 47521 Cesena, FC, Italy)
,
Guillen Maria D.
(Food Technology, Faculty of Pharmacy, Lascaray Research Center, University of the Basque Country (UPV/EHU), Paseo de la Universidad n° 7, 01006 Vitoria, Spain)
資料名:
Food Research International
(Food Research International)
巻:
88
号:
PB
ページ:
293-301
発行年:
2016年
JST資料番号:
D0633A
ISSN:
0963-9969
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)