文献
J-GLOBAL ID:201702243495708531
整理番号:17A0320153
d alluloseにおける最近の進歩:生理学的機能,応用,および生物学的生産【Powered by NICT】
Recent advances in d-allulose: Physiological functionalities, applications, and biological production
著者 (8件):
Zhang Wenli
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Yu Shuhuai
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Zhang Tao
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Zhang Tao
(Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Jiang Bo
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Jiang Bo
(Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Mu Wanmeng
(State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, 214122, China)
,
Mu Wanmeng
(Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, Wuxi, Jiangsu, 214122, China)
資料名:
Trends in Food Science & Technology
(Trends in Food Science & Technology)
巻:
54
ページ:
127-137
発行年:
2016年
JST資料番号:
W0057A
ISSN:
0924-2244
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)