文献
J-GLOBAL ID:201702240640729852
整理番号:17A0404859
ナノ懸濁液系における分枝鎖アミノ酸のコロイド安定性に及ぼすリゾレシチンとTween80の影響【Powered by NICT】
Influence of lysolecithin and Tween 80 on the colloidal stability of branched chain amino acids in a nanosuspension system
著者 (6件):
Hong Chi Rac
(Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea)
,
Lee Gyu Whan
(R&D Center, Daesang Corporation, Gueonggi-Do 17384, Republic of Korea)
,
Paik Hyun-Dong
(Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 05029, Republic of Korea)
,
Chang Pahn-Shick
(Department of Agricultural Biotechnology, Seoul National University, Seoul 08826, Republic of Korea)
,
Choi Seung Jun
(Department of Food Science and Technology, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea)
,
Choi Seung Jun
(Department of Interdisciplinary Bio IT Materials, Seoul National University of Science and Technology, Seoul 01811, Republic of Korea)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
606-612
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)