文献
J-GLOBAL ID:201702224635150343
整理番号:17A0445656
トレハロースを添加した高圧均質化処理した低パルプマンダリンジュース後のメタボロミクス研究機能的および技術的特性【Powered by NICT】
Metabolomic studies after high pressure homogenization processed low pulp mandarin juice with trehalose addition. Functional and technological properties
著者 (9件):
Betoret E.
(Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy)
,
Mannozzi C.
(Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy)
,
Dellarosa N.
(Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy)
,
Laghi L.
(Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy)
,
Laghi L.
(Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy)
,
Rocculi P.
(Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy)
,
Rocculi P.
(Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy)
,
Dalla Rosa M.
(Department of Agricultural and Food Sciences, University of Bologna, Cesena, Italy)
,
Dalla Rosa M.
(Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Cesena, Italy)
資料名:
Journal of Food Engineering
(Journal of Food Engineering)
巻:
200
ページ:
22-28
発行年:
2017年
JST資料番号:
C0838B
ISSN:
0260-8774
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)