文献
J-GLOBAL ID:201702230651039785
整理番号:17A1510028
高静水圧で処理した発芽黒大豆[Glycine max(L.)]からの蛋白質抽出物の特性とin vitroでの抗炎症活性【Powered by NICT】
Characteristics and in vitro anti-inflammatory activities of protein extracts from pre-germinated black soybean [Glycine max (L.)] treated with high hydrostatic pressure
著者 (9件):
Kim Min Young
(Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 361-763, Republic of Korea)
,
Jang Gwi Yeong
(Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 361-763, Republic of Korea)
,
Oh Nam Seok
(Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 361-763, Republic of Korea)
,
Baek So Yune
(Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 361-763, Republic of Korea)
,
Lee Sang Hoon
(Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration, Republic of Korea)
,
Kim Kyung Mi
(Department of Agrofood Resources, National Academy of Agricultural Science, Rural Development Administration, Republic of Korea)
,
Kim Tae Myoung
(College of Veterinary Medicine, Chungbuk National University, Cheongju 361-763, Republic of Korea)
,
Lee Jounsoo
(Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 361-763, Republic of Korea)
,
Jeong Heon Sang
(Department of Food Science and Biotechnology, Chungbuk National University, Cheongju 361-763, Republic of Korea)
資料名:
Innovative Food Science and Emerging Technologies
(Innovative Food Science and Emerging Technologies)
巻:
43
ページ:
84-91
発行年:
2017年
JST資料番号:
W3212A
ISSN:
1466-8564
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)