文献
J-GLOBAL ID:201702247943008542
整理番号:17A0792770
パパインの酵素活性,粘度と構造に及ぼす超音波で前処理したキトサンアルギン酸ナトリウムの影響【Powered by NICT】
Influence of chitosan-sodium alginate pretreated with ultrasound on the enzyme activity, viscosity and structure of papain
著者 (15件):
Feng Liping
(Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China)
,
Feng Liping
(Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China)
,
Feng Liping
(Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China)
,
Cao Yanping
(Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China)
,
Cao Yanping
(Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China)
,
Cao Yanping
(Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China)
,
Xu Duoxia
(Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China)
,
Xu Duoxia
(Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China)
,
Xu Duoxia
(Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China)
,
Zhang Dandan
(Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China)
,
Zhang Dandan
(Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China)
,
Zhang Dandan
(Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China)
,
Huang Zhenghua
(Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Chemical Engineering, Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, Beijing, 100048, China)
,
Huang Zhenghua
(Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, 100048, China)
,
Huang Zhenghua
(Beijing Laboratory for Food Quality and Safety, Beijing Technology and Business University, Beijing, 100048, China)
資料名:
Journal of the Science of Food and Agriculture
(Journal of the Science of Food and Agriculture)
巻:
97
号:
5
ページ:
1561-1566
発行年:
2017年
JST資料番号:
C0351A
ISSN:
0022-5142
CODEN:
JSFAAE
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)