文献
J-GLOBAL ID:201702241430494627
整理番号:17A0446581
ヤムイモ粉の澱粉関連物理化学的性質,生理活性成分と抗酸化特性に及ぼす乾燥プロセスの影響【Powered by NICT】
Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours
著者 (8件):
Chen Xuetao
(Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China)
,
Li Xia
(Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China)
,
Mao Xinhui
(Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China)
,
Huang Hanhan
(Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China)
,
Wang Tingting
(Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China)
,
Qu Zhuo
(Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China)
,
Miao Jing
(Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China)
,
Gao Wenyuan
(Tianjin Key Laboratory for Modern Drug Delivery and High-Efficiency, School of Pharmaceutical Science and Technology, Tianjin University, Tianjin 300072, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
224
ページ:
224-232
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)