文献
J-GLOBAL ID:201702235367531008
整理番号:17A0698104
パン焼成中のβ-ガラクトシダーゼの熱不活性化の動力学【Powered by NICT】
Thermal inactivation kinetics of β-galactosidase during bread baking
著者 (6件):
Zhang Lu
(School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu 215123, PR China)
,
Zhang Lu
(Laboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, P.O. Box 17, 6700 AA Wageningen, The Netherlands)
,
Chen Xiao Dong
(School of Chemical and Environmental Engineering, College of Chemistry, Chemical Engineering and Materials Science, Soochow University, Suzhou City, Jiangsu 215123, PR China)
,
Chen Xiao Dong
(Department of Chemical and Biochemical Engineering, College of Chemistry and Chemical Engineering, Xiamen University, Xiamen City, Fujian 361005, PR China)
,
Boom Remko M.
(Laboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, P.O. Box 17, 6700 AA Wageningen, The Netherlands)
,
Schutyser Maarten A.I.
(Laboratory of Food Process Engineering, Wageningen University, Bornse Weilanden 9, 6708 WG Wageningen, P.O. Box 17, 6700 AA Wageningen, The Netherlands)
資料名:
Food Chemistry
(Food Chemistry)
巻:
225
ページ:
107-113
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)