文献
J-GLOBAL ID:201702221428515228
整理番号:17A1211670
補酵素Q_10負荷と安定性Maillard反応によるグリコシル化カゼインを基にしたミセルの時間の影響【Powered by NICT】
Time effect on coenzyme Q10 loading and stability of micelles based on glycosylated casein via Maillard reaction
著者 (7件):
Muhoza Bertrand
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People’s Republic of China)
,
Xia Shuqin
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People’s Republic of China)
,
Xia Shuqin
(Center of R&D, China Tobacco Jiangxi Industrial Co. Ltd., Nanchang, Jiangxi 330096, People’s Republic of China)
,
Cai Jibao
(Center of R&D, China Tobacco Jiangxi Industrial Co. Ltd., Nanchang, Jiangxi 330096, People’s Republic of China)
,
Zhang Xiaoming
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People’s Republic of China)
,
Su Jiakun
(Center of R&D, China Tobacco Jiangxi Industrial Co. Ltd., Nanchang, Jiangxi 330096, People’s Republic of China)
,
Li Li
(State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Collaborative innovation center of food safety and quality control in Jiangsu Province, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, People’s Republic of China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
72
ページ:
271-280
発行年:
2017年
JST資料番号:
E0877B
ISSN:
0268-005X
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)