文献
J-GLOBAL ID:201702245919977614
整理番号:17A1489373
水生動物由来ゼラチンの概観:特性と改質【Powered by NICT】
An overview of gelatin derived from aquatic animals: Properties and modification
著者 (9件):
Lin Lin
(School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, China)
,
Lin Lin
(Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, Anhui, China)
,
Regenstein Joe M.
(Department of Food Science, Cornell University, Ithaca, NY 14950-7201, USA)
,
Lv Shun
(School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, China)
,
Lv Shun
(Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, Anhui, China)
,
Lu Jianfeng
(School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, China)
,
Lu Jianfeng
(Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, Anhui, China)
,
Jiang Shaotong
(School of Food Science and Engineering, Hefei University of Technology, Hefei 230009, Anhui, China)
,
Jiang Shaotong
(Key Laboratory for Agricultural Products Processing of Anhui Province, Hefei 230009, Anhui, China)
資料名:
Trends in Food Science & Technology
(Trends in Food Science & Technology)
巻:
68
ページ:
102-112
発行年:
2017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)