文献
J-GLOBAL ID:201702213881493869
整理番号:17A0404835
ローストビーフパティにおける複素環アミン形成に及ぼすトウガラシとカプサイシンの阻害プロファイル【Powered by NICT】
Inhibitory profiles of chilli pepper and capsaicin on heterocyclic amine formation in roast beef patties
著者 (9件):
Zeng Maomao
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Zhang Mengru
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
He Zhiyong
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Qin Fang
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Tao Guanjun
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Zhang Shuang
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Gao Yahui
(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Chen Jie
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
,
Chen Jie
(Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi 214122, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
404-411
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)