文献
J-GLOBAL ID:201702221859615073
整理番号:17A0405014
高静水圧による亜麻仁蛋白質分離物の前処理:蛋白質構造,酵素的加水分解と最終加水分解物の抗酸化能に及ぼす影響【Powered by NICT】
Pretreatment of flaxseed protein isolate by high hydrostatic pressure: Impacts on protein structure, enzymatic hydrolysis and final hydrolysate antioxidant capacities
著者 (8件):
Perreault Veronique
(Department of Food Sciences, Universite Laval, Quebec, Quebec G1V 0A6, Canada)
,
Perreault Veronique
(Institute of Nutrition and Functional Foods (INAF), Universite Laval, Quebec, Quebec G1V 0A6, Canada)
,
Henaux Loiec
(Department of Food Sciences, Universite Laval, Quebec, Quebec G1V 0A6, Canada)
,
Henaux Loiec
(Institute of Nutrition and Functional Foods (INAF), Universite Laval, Quebec, Quebec G1V 0A6, Canada)
,
Bazinet Laurent
(Department of Food Sciences, Universite Laval, Quebec, Quebec G1V 0A6, Canada)
,
Bazinet Laurent
(Institute of Nutrition and Functional Foods (INAF), Universite Laval, Quebec, Quebec G1V 0A6, Canada)
,
Doyen Alain
(Department of Food Sciences, Universite Laval, Quebec, Quebec G1V 0A6, Canada)
,
Doyen Alain
(Institute of Nutrition and Functional Foods (INAF), Universite Laval, Quebec, Quebec G1V 0A6, Canada)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
1805-1812
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)