文献
J-GLOBAL ID:201702218464745309
整理番号:17A0404838
レスベラトロールとの相互作用機構に及ぼす脱アミド化小麦グリアジンのグリコシル化の影響【Powered by NICT】
Influence of glycosylation of deamidated wheat gliadin on its interaction mechanism with resveratrol
著者 (5件):
Qiu Chaoying
(Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China)
,
Qiu Chaoying
(Key Laboratory of Aquatic Products Processing, Ministry of Agriculture, South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Guangzhou 510300, China)
,
Wang Yong
(Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China)
,
Teng Yinglai
(Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China)
,
Zhao Mouming
(Department of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
431-438
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)