文献
J-GLOBAL ID:201702233194328086
整理番号:17A1494941
カテキンKradon抽出物を組み込んだ魚筋原線維蛋白質膜の性質【Powered by NICT】
Properties of fish myofibrillar protein film incorporated with catechin-Kradon extract
著者 (4件):
Kaewprachu Pimonpan
(Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100, Thailand)
,
Rungraeng Natthakan
(Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100, Thailand)
,
Osako Kazufumi
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan)
,
Rawdkuen Saroat
(Food Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai, 57100, Thailand)
資料名:
Food Packaging and Shelf Life
(Food Packaging and Shelf Life)
巻:
13
ページ:
56-65
発行年:
2017年
JST資料番号:
W2987A
ISSN:
2214-2894
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)