文献
J-GLOBAL ID:201702242711323279
整理番号:17A0450763
豚肉製品のin vitro蛋白質消化性は処理法により影響される【Powered by NICT】
In vitro protein digestibility of pork products is affected by the method of processing
著者 (14件):
Li Li
(Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, Chi...)
,
Li Li
(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
,
Liu Yuan
(Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, Chi...)
,
Liu Yuan
(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
,
Zou Xiaoyu
(Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, Chi...)
,
Zou Xiaoyu
(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
,
He Jing
(Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, Chi...)
,
He Jing
(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
,
Xu Xinglian
(Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, Chi...)
,
Xu Xinglian
(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
,
Zhou Guanghong
(Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, Chi...)
,
Zhou Guanghong
(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
,
Li Chunbao
(Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Animal Products Processing, MOA, Jiangsu Synergetic Innovation Center of Meat Processing and Quality Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, Chi...)
,
Li Chunbao
(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China)
資料名:
Food Research International
(Food Research International)
巻:
92
ページ:
88-94
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)