文献
J-GLOBAL ID:201702229669934858
整理番号:17A1819723
異なる温度で抽出したシロサケ(Oncorhynchus keta)皮膚ゼラチンの物理化学的および機能的性質【Powered by NICT】
Physiochemical and functional properties of chum salmon (Oncorhynchus keta) skin gelatin extracted at different temperatures
著者 (8件):
Liu Yang
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center for Seafood, Dalian, P.R. China)
,
Xia Lining
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center for Seafood, Dalian, P.R. China)
,
Jia Hui
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center for Seafood, Dalian, P.R. China)
,
Li Qi
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center for Seafood, Dalian, P.R. China)
,
Jin Wengang
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center for Seafood, Dalian, P.R. China)
,
Jin Wengang
(Bio-resources Key Laboratory of Shaanxi Province, School of Biological Science and Engineering, Shaanxi Sci-Tech University, Hanzhong, P.R. China)
,
Dong Xiuping
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center for Seafood, Dalian, P.R. China)
,
Pan Jinfeng
(School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center for Seafood, Dalian, P.R. China)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
97
号:
15
ページ:
5406-5413
発行年:
2017年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
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)