文献
J-GLOBAL ID:201702222822321770
整理番号:17A1717330
Lactobacillus plantarum LS5を用いた発酵サツマイレモンジュース(Citrus limetta):化学組成,抗酸化及び抗菌活性【Powered by NICT】
Fermented sweet lemon juice (Citrus limetta) using Lactobacillus plantarum LS5: Chemical composition, antioxidant and antibacterial activities
著者 (6件):
Hashemi Seyed Mohammad Bagher
(Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran)
,
Mousavi Khaneghah Amin
(Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Campinas, Sao Paulo, Brazil)
,
Barba Francisco J.
(Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de Valencia, Avda. Vicent Andres Estelles, s/n 46100 Burjassot, Valencia, Spain)
,
Nemati Zahra
(Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran)
,
Sohrabi Shokofti Samaneh
(Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran)
,
Alizadeh Fatemeh
(Department of Food Science and Technology, College of Agriculture, Fasa University, Fasa, Iran)
資料名:
Journal of Functional Foods
(Journal of Functional Foods)
巻:
38
号:
PA
ページ:
409-414
発行年:
2017年
JST資料番号:
W3172A
ISSN:
1756-4646
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)