文献
J-GLOBAL ID:201702228060433659
整理番号:17A0969824
マレーサクラ葉の水抽出物によるめんの試験管内での酵素的消化性の軽減【Powered by NICT】
Mitigating the in vitro enzymatic digestibility of noodles by aqueous extracts of Malay cherry leaves
著者 (4件):
Zhang Yan
(Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore)
,
Sui Xiaonan
(Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore)
,
Huang Dejian
(Food Science and Technology Programme, c/o Department of Chemistry, National University of Singapore, 3 Science Drive 3, Singapore 117543, Singapore)
,
Huang Dejian
(National University of Singapore (Suzhou) Research Institute, 377 Lin Quan Street, Suzhou Industrial Park, Jiangsu 215123, People’s Republic of China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
232
ページ:
571-578
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)