文献
J-GLOBAL ID:201702252975277598
整理番号:17A0322100
カキのシェルフライフ及び品質に及ぼすクルクミンにより仲介される新規光線力学的活性化法の効果【Powered by NICT】
The effect of a novel photodynamic activation method mediated by curcumin on oyster shelf life and quality
著者 (9件):
Liu Fang
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Li Zhaojie
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Cao Binbin
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Wu Juan
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Wang Yuming
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Xue Yong
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Xu Jie
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Xue Changhu
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
,
Tang Qing Juan
(College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China)
資料名:
Food Research International
(Food Research International)
巻:
87
ページ:
204-210
発行年:
2016年
JST資料番号:
D0633A
ISSN:
0963-9969
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)