文献
J-GLOBAL ID:201702250445679597
整理番号:17A0404879
物理的安定性の増強と大豆蛋白質分離物添加によるタンゲレチンのバイオアクセシビリティ【Powered by NICT】
Enhancement of physical stability and bioaccessibility of tangeretin by soy protein isolate addition
著者 (12件):
Wan Jiawei
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Wan Jiawei
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Li Dong
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Li Dong
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Song Rong
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Song Rong
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Shah Bakht Ramin
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Shah Bakht Ramin
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Li Bin
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Li Bin
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
,
Li Yan
(College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China)
,
Li Yan
(Key Laboratory of Environment Correlative Dietology (Huazhong Agricultural University), Ministry of Education, China)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
760-770
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
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)