文献
J-GLOBAL ID:201702248223288736
整理番号:17A0311042
超音波パパイン性質に及ぼすにより前処理したアルギン酸ナトリウムの影響:活性,構造,立体配座および分子量と分布【Powered by NICT】
Influence of sodium alginate pretreated by ultrasound on papain properties: Activity, structure, conformation and molecular weight and distribution
著者 (15件):
Feng Liping
(School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & 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 & Business University, Beijing 100048, China)
,
Feng Liping
(Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China)
,
Cao Yanping
(School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & 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 & Business University, Beijing 100048, China)
,
Cao Yanping
(Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China)
,
Xu Duoxia
(School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & 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 & Business University, Beijing 100048, China)
,
Xu Duoxia
(Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China)
,
You Sasa
(School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China)
,
You Sasa
(Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China)
,
You Sasa
(Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China)
,
Han Fu
(School of Food & Chemical Engineering, Beijing Advanced Innovation Center for Food Nutrition & Human Health (BTBU), Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, China)
,
Han Fu
(Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology & Business University, Beijing 100048, China)
,
Han Fu
(Beijing Laboratory for Food Quality and Safety, Beijing Technology & Business University, Beijing 100048, China)
資料名:
Ultrasonics Sonochemistry
(Ultrasonics Sonochemistry)
巻:
32
ページ:
224-230
発行年:
2016年09月
JST資料番号:
W0716A
ISSN:
1350-4177
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)