文献
J-GLOBAL ID:201702237098014898
整理番号:17A1490875
凍結乾燥した筋原線維蛋白質の改善された機能特性のための粉末高圧均質化による構造改質【Powered by NICT】
Structural modification by high-pressure homogenization for improved functional properties of freeze-dried myofibrillar proteins powder
著者 (5件):
Chen Xing
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and ...)
,
Zhou Ruiyun
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and ...)
,
Xu Xinglian
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and ...)
,
Zhou Guanghong
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and ...)
,
Liu Dongmei
(Key Laboratory of Animal Products Processing, Ministry of Agriculture, Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Jiangsu Collaborative Innovation Center of Meat Production and Processing, College of Food Science and ...)
資料名:
Food Research International
(Food Research International)
巻:
100
号:
P1
ページ:
193-200
発行年:
2017年
JST資料番号:
D0633A
ISSN:
0963-9969
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)