文献
J-GLOBAL ID:201702240486626283
整理番号:17A0749673
Seピーナッツ中のSe,およびナンキンマメ蛋白質調製中の損失【Powered by NICT】
Se in Se-enriched peanut, and losses during peanut protein preparation
著者 (12件):
Gao Lin
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China)
,
Gao Lin
(National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing, 100083, China)
,
Gao Lin
(Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, 100083, China)
,
Luo Dongsheng
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China)
,
Luo Dongsheng
(National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing, 100083, China)
,
Luo Dongsheng
(Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, 100083, China)
,
Hu Xiaosong
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China)
,
Hu Xiaosong
(National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing, 100083, China)
,
Hu Xiaosong
(Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, 100083, China)
,
Wu Jihong
(College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, 100083, China)
,
Wu Jihong
(National Engineering Research Center for Fruits and Vegetables Processing, Ministry of Science and Technology, Beijing, 100083, China)
,
Wu Jihong
(Key Laboratory of Fruits and Vegetables Processing, Ministry of Agriculture, Beijing, 100083, China)
資料名:
International Journal of Food Science and Technology
(International Journal of Food Science and Technology)
巻:
52
号:
3
ページ:
843-850
発行年:
2017年
JST資料番号:
B0863A
ISSN:
0950-5423
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)