文献
J-GLOBAL ID:201702238531657345
整理番号:17A0404817
Tommy Atkinsマンゴーのフォームマット乾燥:フェノール類組成,マンギフェリン,および抗酸化能に及ぼす大豆レシチンとカルボキシメチルセルロースの空気温度と濃度の影響【Powered by NICT】
Foam mat drying of Tommy Atkins mango: Effects of air temperature and concentrations of soy lecithin and carboxymethylcellulose on phenolic composition, mangiferin, and antioxidant capacity
著者 (7件):
Lobo Francine Albernaz
(Faculdade de Farmacia, Universidade Federal Fluminense, Rua Doutor Mario Viana 523, Santa Rosa, Niteroi 24241-000, Brazil)
,
Nascimento Manuela Abreu
(Faculdade de Nutricao, Universidade Federal Fluminense, Rua Mario Santos Braga 30, Campus do Valonguinho, Centro, Niteroi 24020-140, Brazil)
,
Domingues Josiane Roberto
(Faculdade de Farmacia, Universidade Federal Fluminense, Rua Doutor Mario Viana 523, Santa Rosa, Niteroi 24241-000, Brazil)
,
Falcao Deborah Quintanilha
(Faculdade de Farmacia, Universidade Federal Fluminense, Rua Doutor Mario Viana 523, Santa Rosa, Niteroi 24241-000, Brazil)
,
Hernanz Dolores
(Department of Analytical Chemistry, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain)
,
Heredia Francisco J.
(Food Colour and Quality Laboratory, Department of Nutrition and Food Science, Facultad de Farmacia, Universidad de Sevilla, 41012 Sevilla, Spain)
,
de Lima Araujo Katia Gomes
(Faculdade de Farmacia, Universidade Federal Fluminense, Rua Doutor Mario Viana 523, Santa Rosa, Niteroi 24241-000, Brazil)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
258-266
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)