文献
J-GLOBAL ID:201702215979160817
整理番号:17A0366968
主要アレルゲンウシβ-ラクトグロブリンの構造と潜在的アレルゲン性に及ぼす高静水圧の影響【Powered by NICT】
Effects of high hydrostatic pressure on the structure and potential allergenicity of the major allergen bovine β-lactoglobulin
著者 (11件):
Meng Xuanyi
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China)
,
Meng Xuanyi
(School of Food Science & Technology, Nanchang University, Nanchang 330031, PR China)
,
Meng Xuanyi
(Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, PR China)
,
Bai Yuxin
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China)
,
Bai Yuxin
(School of Food Science & Technology, Nanchang University, Nanchang 330031, PR China)
,
Gao Jinyan
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China)
,
Gao Jinyan
(School of Food Science & Technology, Nanchang University, Nanchang 330031, PR China)
,
Li Xin
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China)
,
Li Xin
(School of Food Science & Technology, Nanchang University, Nanchang 330031, PR China)
,
Chen Hongbing
(State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, PR China)
,
Chen Hongbing
(Jiangxi-OAI Joint Research Institute, Nanchang University, Nanchang 330047, PR China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
219
ページ:
290-296
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)