文献
J-GLOBAL ID:201702250878985713
整理番号:17A0308835
Ganoderma lucidumの子実体からのβ-d-グルカンのレオロジー特性【Powered by NICT】
Rheological properties of β-d-glucan from the fruiting bodies of Ganoderma lucidum
著者 (12件):
Liu Yanfang
(School of Chemical and Material Engineering, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Liu Yanfang
(Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China)
,
Zhang Jingsong
(Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China)
,
Tang Qingjiu
(Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China)
,
Yang Yan
(Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China)
,
Xia Yongmei
(School of Chemical and Material Engineering, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Zhou Shuai
(Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China)
,
Wu Di
(Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China)
,
Zhang Zhong
(Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, National Engineering Research Center of Edible Fungi, National R&D Center for Edible Fungi Processing, Shanghai, 201403, China)
,
Dong Liangliang
(School of Chemical and Material Engineering, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Cui Steve W.
(School of Chemical and Material Engineering, State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China)
,
Cui Steve W.
(Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Rd. W., Guelph, Ontario, N1G 5C9, Canada)
資料名:
Food Hydrocolloids
(Food Hydrocolloids)
巻:
58
ページ:
120-125
発行年:
2016年07月
JST資料番号:
E0877B
ISSN:
0268-005X
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)