文献
J-GLOBAL ID:201702228539779960
整理番号:17A0472025
ミオシン二次構造の変化と濃密相二酸化炭素により誘起されたエビすり身ゲル強度【Powered by NICT】
Changes in the myosin secondary structure and shrimp surimi gel strength induced by dense phase carbon dioxide
著者 (8件):
Guo Minghui
(College of Food Science & Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong High...)
,
Liu Shucheng
(College of Food Science & Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong High...)
,
Ismail Marliya
(Department of Chemical & Materials Engineering, University of Auckland, Auckland, New Zealand)
,
Farid Mohammed M.
(Department of Chemical & Materials Engineering, University of Auckland, Auckland, New Zealand)
,
Ji Hongwu
(College of Food Science & Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong High...)
,
Mao Weijie
(College of Food Science & Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong High...)
,
Gao Jing
(College of Food Science & Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong High...)
,
Li Chengyong
(College of Food Science & Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Seafood Engineering Technology Research Center, Key Laboratory of Advanced Processing of Aquatic Products of Guangdong High...)
資料名:
Food Chemistry
(Food Chemistry)
巻:
227
ページ:
219-226
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)