文献
J-GLOBAL ID:201702219828915686
整理番号:17A0405022
沸騰は線形ポリスルフィドとニンニクの硫化水素放出活性を高める【Powered by NICT】
Boiling enriches the linear polysulfides and the hydrogen sulfide-releasing activity of garlic
著者 (6件):
Tocmo Restituto
(Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 Singapore, Singapore)
,
Wu Yuchen
(Food Quality Design Group, Wageningen University, PO Box 8129, Wageningen, Netherlands)
,
Liang Dong
(Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 Singapore, Singapore)
,
Fogliano Vincenzo
(Food Quality Design Group, Wageningen University, PO Box 8129, Wageningen, Netherlands)
,
Huang Dejian
(Food Science and Technology Programme, Department of Chemistry, National University of Singapore, 117543 Singapore, Singapore)
,
Huang Dejian
(National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215123, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
1867-1873
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)