文献
J-GLOBAL ID:201702216056980507
整理番号:17A0406367
食品蛋白質由来カルシウムキレートペプチド:レビュー【Powered by NICT】
Food protein-derived calcium chelating peptides: A review
著者 (13件):
Sun Na
(School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian, China)
,
Sun Na
(National Engineering Research Center of Seafood, Ministry of Science and Technology, Dalian, China)
,
Wu Haitao
(School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian, China)
,
Wu Haitao
(National Engineering Research Center of Seafood, Ministry of Science and Technology, Dalian, China)
,
Du Ming
(School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian, China)
,
Du Ming
(National Engineering Research Center of Seafood, Ministry of Science and Technology, Dalian, China)
,
Tang Yue
(School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian, China)
,
Tang Yue
(National Engineering Research Center of Seafood, Ministry of Science and Technology, Dalian, China)
,
Liu Hongwei
(School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian, China)
,
Liu Hongwei
(National Engineering Research Center of Seafood, Ministry of Science and Technology, Dalian, China)
,
Fu Yinghuan
(School of Light Industry and Chemical Engineering, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian, China)
,
Zhu Beiwei
(School of Food Science and Technology, Dalian Polytechnic University, No. 1 Qinggongyuan, Ganjingzi District, Dalian, China)
,
Zhu Beiwei
(National Engineering Research Center of Seafood, Ministry of Science and Technology, Dalian, China)
資料名:
Trends in Food Science & Technology
(Trends in Food Science & Technology)
巻:
58
ページ:
140-148
発行年:
2016年
JST資料番号:
W0057A
ISSN:
0924-2244
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)