文献
J-GLOBAL ID:201702226523757676
整理番号:17A1829129
食肉及び肉製品のシェルフライフ延長のための抗酸化及び抗細菌薬としての植物ポリフェノール:分類,構造,発生源,および作用機序【Powered by NICT】
Plant Polyphenols as Antioxidant and Antibacterial Agents for Shelf-Life Extension of Meat and Meat Products: Classification, Structures, Sources, and Action Mechanisms
著者 (5件):
Papuc Camelia
( UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097, Bucharest, Romania)
,
Goran Gheorghe V.
( UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097, Bucharest, Romania)
,
Predescu Corina N.
( UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097, Bucharest, Romania)
,
Nicorescu Valentin
( UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097, Bucharest, Romania)
,
Stefan Georgeta
( UASVM of Bucharest, Faculty of Veterinary Medicine, 105 Splaiul Independentei, 5th district, 050097, Bucharest, Romania)
資料名:
Comprehensive Reviews in Food Science and Food Safety
(Comprehensive Reviews in Food Science and Food Safety)
巻:
16
号:
6
ページ:
1243-1268
発行年:
2017年
JST資料番号:
W2541A
ISSN:
1541-4337
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)