文献
J-GLOBAL ID:201702235018667808
整理番号:17A1166225
カフェー酸トウモロコシふすまアラビノキシランエステルの合成と抗酸化特性【Powered by NICT】
Synthesis and antioxidant properties of caffeic acid corn bran arabinoxylan esters
著者 (4件):
Li Y.
(The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, 214122, China)
,
Zhu Y.
(The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, 214122, China)
,
Liang R.
(The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, 214122, China)
,
Yang C.
(The Key Laboratory of Food Colloids and Biotechnology, Ministry of Education, School of Chemical and Material Engineering, Jiangnan University, Wuxi, 214122, China)
資料名:
International Journal of Cosmetic Science
(International Journal of Cosmetic Science)
巻:
39
号:
4
ページ:
402-410
発行年:
2017年
JST資料番号:
D0505B
ISSN:
0142-5463
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)