文献
J-GLOBAL ID:201702246296416480
整理番号:17A1431854
日本,房総半島からの乾燥した藻類生成物の水溶液の抗酸化と発酵特性【Powered by NICT】
Antioxidant and fermentation properties of aqueous solutions of dried algal products from the Boso Peninsula, Japan
著者 (6件):
Takei Moemi
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan)
,
Kuda Takashi
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan)
,
Eda Mika
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan)
,
Shikano Ayane
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan)
,
Takahashi Hajime
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan)
,
Kimura Bon
(Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato, Tokyo 108-8477, Japan)
資料名:
Food Bioscience
(Food Bioscience)
巻:
19
ページ:
85-91
発行年:
2017年
JST資料番号:
W2935A
ISSN:
2212-4292
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)