文献
J-GLOBAL ID:201702231044192507
整理番号:17A0472039
グリコシル化されたゼインと遅延効果の合成豚挽肉の脂質酸化に及ぼす【Powered by NICT】
Preparation of glycosylated zein and retarding effect on lipid oxidation of ground pork
著者 (6件):
Wang Xiao-Jie
(Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China)
,
Zheng Xi-Qun
(Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China)
,
Liu Xiao-Lan
(Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China)
,
Kopparapu Narasimha-Kumar
(Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China)
,
Cong Wan-Suo
(Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China)
,
Deng Yong-Ping
(Heilongjiang Provincial Key University Laboratory of Processing Agricultural Products, College of Food and Bioengineering, Qiqihar University, Qiqihar 161006, PR China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
227
ページ:
335-341
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)