文献
J-GLOBAL ID:201702213943896119
整理番号:17A0321867
キトサンナイシンマイクロカプセルの形成と最適化と抗菌活性のためのその特性化【Powered by NICT】
Formation and optimization of chitosan-nisin microcapsules and its characterization for antibacterial activity
著者 (7件):
Hu Yaqin
(Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, 310058, PR China)
,
Wu Tiantian
(Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, 310058, PR China)
,
Wu Chunhua
(Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, 310058, PR China)
,
Wu Chunhua
(Division of Applied Biosciences, Graduate School of Agriculture, Kyoto University, Kyoto, Japan)
,
Fu Shalu
(Department of Food Science and Nutrition, Zhejiang Key Laboratory for Agro-Food Processing, Fuli Institute of Food Science, Zhejiang University, Zhejiang R & D Center for Food Technology and Equipment, Hangzhou, 310058, PR China)
,
Yuan Chunhong
(Department of Food Production and Environmental Management, Faculty of Agriculture, Iwate University, Morioka, Iwate, 020-8550, Japan)
,
Chen Shiguo
(Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, 310058, PR China)
資料名:
Food Control
(Food Control)
巻:
72
号:
PA
ページ:
43-52
発行年:
2017年
JST資料番号:
W0246A
ISSN:
0956-7135
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)