文献
J-GLOBAL ID:201702250028820249
整理番号:17A0851842
大腸菌O157:H7に及ぼす超音波,熱と圧力の併用効果:ブルーベリー(Vaccinium corymbosum)ジュース:H7,ポリフェノールオキシダーゼ活性およびアントシアニン【Powered by NICT】
Combined effect of ultrasound, heat, and pressure on Escherichia coli O157:H7, polyphenol oxidase activity, and anthocyanins in blueberry (Vaccinium corymbosum) juice
著者 (12件):
Zhu Jinyan
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China)
,
Zhu Jinyan
(Food Inspection Monitoring Center of Zhuanghe, Dalian, Liaoning 116400, China)
,
Wang Yuehua
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China)
,
Li Xinghe
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China)
,
Li Bin
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China)
,
Liu Suwen
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China)
,
Liu Suwen
(Department of Food Science and Technology, Hebei Normal University of Science and Technology, Qinhuangdao, Hebei 066004, China)
,
Chang Nan
(Food Safety Institute, Shenyang Product Quality Supervision and Inspection Institute, Shenyang, Liaoning 110022, China)
,
Jie Ding
(Sichuan Tourism University, Chengdu, Sichuan 610100, China)
,
Ning Chong
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China)
,
Gao Haiyan
(Institute of Food Processing, Zhejiang Academy of Agricultural Science, Hangzhou, Jiangsu 310021, China)
,
Meng Xianjun
(College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning 110866, China)
資料名:
Ultrasonics Sonochemistry
(Ultrasonics Sonochemistry)
巻:
37
ページ:
251-259
発行年:
2017年
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)