文献
J-GLOBAL ID:201702228998528096
整理番号:17A0365515
リゾチームとカルボキシメチルセルロース相互作用に及ぼす置換度の影響【Powered by NICT】
Effect of substitution degree on carboxymethylcellulose interaction with lysozyme
著者 (10件):
Li Zhenshun
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Li Zhenshun
(College of Life Science, Yangtze University, Jingzhou 434025, China)
,
Wang Yuntao
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Pei Yaqiong
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Xiong Wenfei
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Xu Wei
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Li Bin
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Li Bin
(Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China)
,
Li Jing
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Li Jing
(Key Laboratory of Environment Correlative Dietology, Huazhong Agricultural University, Ministry of Education, Wuhan 430070, China)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
62
ページ:
222-229
発行年:
2017年
JST資料番号:
E0877B
ISSN:
0268-005X
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)