文献
J-GLOBAL ID:201702251323005310
整理番号:17A0405780
種々の異なった調理方法後のブルーベリー(Vaccinium corymbosum),UHPLC DAD MSに基づくメタボロミクスを用いたポリフェノールの保持【Powered by NICT】
Retention of polyphenols in blueberries (Vaccinium corymbosum) after different cooking methods, using UHPLC-DAD-MS based metabolomics
著者 (5件):
Zhao Yang
(Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, USA)
,
Zhao Yang
(Department of Nutrition & Food Science, University of Maryland, College Park, MD 20742, USA)
,
Wu Xianli
(Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, USA)
,
Yu Liangli
(Department of Nutrition & Food Science, University of Maryland, College Park, MD 20742, USA)
,
Chen Pei
(Food Composition and Methods Development Laboratory, Beltsville Human Nutrition Research Center, Agricultural Research Service, United States Department of Agriculture, Beltsville, MD 20705, USA)
資料名:
Journal of Food Composition and Analysis
(Journal of Food Composition and Analysis)
巻:
56
ページ:
55-66
発行年:
2017年
JST資料番号:
T0477A
ISSN:
0889-1575
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
アメリカ合衆国 (USA)
言語:
英語 (EN)